Scrambled eggs with tomatoes (Kayianas)

Scrambled eggs with tomatoes (Kayianas)
4.5/5 rating (4 votes)


  • onions: 2, finely chopped
  • olive oil: ½ cup
  • tomatoes: 600g, ripe
  • eggs: 8
  • feta cheese: 150g, crumbled
  • green pepper: 1, cut into thin slices
  • salt a bit
  • pepper freshly ground
  • sugar: ½ teaspoon


  1. Heat the oil in a deep frying pan and sauté the onions for 6-7 minutes until wilted. Peel the tomatoes, remove the seeds and the excess juices, chop and put in the pan, together with salt and pepper and a bit of sugar.

  2. Cook over a low heat for 20-25 minutes until the juices have completely evaporated and then add the eggs that you have previously whisked. Add salt and pepper.

  3. Continue to cook, stirring all the while for 4-5 minutes until the eggs are cooked. Add the crumbled feta cheese and the slices of green pepper. You can serve it on toasted bread or rusks.


Kayianas is also called strapatsada… No matter how you call it though, it is still one of the easiest and humble gourmet dishes with eggs, fresh tomato and feta cheese.