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  • Cooking time10 minutes
  • Prep time30 minutes
  • Servings4 portions
recipe image Strapatsada-Kagianas


  • 6 large eggs
  • 800 gr. tomatoes
  • 80 ml. Altis Kalamata Extra Virgin Olive Oil
  • Freshly ground pepper
  • Salt
  • Fresh myzithra or feta cheese for serving


      1. We peel the tomatoes, grate them at the coarse side of the grater and place in a large frying pan.
      2. We add slat and boil them over medium heat until they absorb their liquids.
      3. We add the olive oil, salt and pepper, and saute them over high heat fora few minutes.
      4. We add the eggs, slightly scrambled, and let the kagianas simmer for approx. 6-8 min., until the eggs are baked, keeping them as juicy as we wish.
      5. We serve them in a deep bowl, adding a little more olive oil and the cheese, crumbled.
      - The tomato sauce must be “dehydrated” slowly and not over high heat - If the tomatoes are not very ripe and in season, we add a little concentrated tomato juice