Kagianas or Strapatsada - Greek Fried Eggs


5 medium ripe tomatoes peeled and cubed

5 eggs

100g crumbled feta cheese

1/2 teaspoon oregano

Olive oil to fry

Sea salt and freshly ground black pepper


  • Heat the olive oil in a skillet or non-stick pan and add tomatoes
  • Keep mixing until all the juices evaporate and it become a dense sauce
  • Add salt and pepper
  • With a spoon make a hole in the sauce and break an egg directly into the hole. Repeat this for each egg
  • Continue cooking the eggs in a medium low heat, try not to overcook, the egg should be cooked and yolk should stay runny
  • Crumble feta and add oregano

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