Greek Scrambled Eggs with Tomatoes and Feta (Καγιανά)

Greek Scrambled Eggs with Tomatoes and Feta

Last month, in the middle of a particularly unpleasant day, I stopped off at home briefly and noticed to my surprise that a package from Amazon had arrived. Book addict that I am, I didn't recall ordering anything recently. My husband was expecting a book, but not from Amazon. Puzzled, I tore open the package and found that a copy of Mediterranean Harvest, a collection of more than 500 recipes by Martha Rose Shulman, was before me. Upon further inspection, the packing slip revealed it was a surprise gift from my dear friend Holler. As much as I enjoy eating the food that I feature here at Lisa's Kitchen, the encouraging praise and most importantly the special people I have met in the last year who would have otherwise remained strangers to me are my greatest reward.

I've had little time to explore the offerings contained within the sturdy covers, but if these Greek scrambled eggs with tomatoes and Feta cheese are any indication of the quality found here, this will soon be a favored source of menu ideas. I used thyme here for a wonderfully fragrant combination with the Feta cheese and tomatoes because I happened to have it on hand, but use other fresh herbs like oregano, basil, dill or mint to your liking. Serve these with warm bread and butter for a heavenly breakfast or light lunch, and don't feel you need to eat them all up like ordinary scrambled eggs — these actually firm up beautifully into sturdy egg cakes for quick reheating the next day.

Greek Scrambled Eggs with Tomatoes and Feta

Greek Scrambled Eggs with Tomatoes and FetaGreek Scrambled Eggs with Tomatoes and Feta (Καγιανά)
Recipe by
Adapted from Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine
Cuisine: Greek
Published on May 4, 2008

Easy, delicious and fragrant eggs cooked with tomatoes, herbs and Feta cheese

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  • 2 large tomatoes, seeded and diced
  • 1 teaspoon sea salt
  • 1 tablespoon olive oil
  • 1 clove garlic, minced or crushed
  • 2 teaspoons fresh thyme (1/2 teaspoon dried) or herbs of your choice
  • 4 large eggs
  • 3 to 4 oz (75 to 100 g) Feta cheese, crumbled
  • fresh ground black pepper
  • Salt the tomatoes in a strainer and let drain over a bowl for at least 15 minutes.

  • Heat a medium frying pan over medium heat. When hot, pour in the olive oil, wait a few seconds, then swirl around to coat the pan. Toss in the garlic, stir a few times, then add the tomatoes. Cook, stirring frequently, for about 5 minutes or until the tomatoes thicken a little. Turn up the heat and let some of the liquid boil out of the pan — about 5 more minutes. Stir in the fresh herbs.

  • Beat the eggs in a bowl and stir in the Feta cheese. Pour into the pan with the tomatoes and reduce the heat to medium-low. Stir together until the eggs are set. Remove from heat and let rest for a few minutes.

  • Serve hot or warm with fresh ground black pepper on top.

Makes 4 servings


Ivy said...

Yum, one of my favourite dishes. I posted it months ago as Tomato omelette. Thanks for reminding me of this dish. I must make it soon.

Peter M said...

Lisa, when the tomatoes are good and ripe, this Greek omelet shines with little help (although the feta's nice too). Looks fab!

Neen said...

Three cheers for Holler -- what a thoughtful gift!

Lucy said...


She's a nice ladie, that Holler.

You know, I am amazed by the generosity of the blogging community. Constantly.

Vicci said...

I've marked this for a lunch later this summer when I have lots of wonderfully ripe tomatoes (in contrast to this time of year when they all taste like cardboard!). Can't have enough feta... ;)


Johanna GGG said...

what a nice surprise! There is a lot of heartwarming giving and sharing that goes on in the blogging community! interesting dish (even if not my sort of thing) - will look forward to hearing more about the recipes from this book

test it comm said...

Scrambled eggs with tomatoes and feta sounds like a tasty breakfast!

Anonymous said...

I've been making an omelette version of this for years, but never thought of the salting-the-tomatoes trick for dealing with their juice. I'll have to try it—if we ever get our garden in ...

I have a different book by Martha Rose Shulman (Mediterranean Light, I believe), and every recipe I've tried has been a winner. I hope your book is as good!

Suganya said...

My neighborhood bakery serves this as frittata. I never forget to order one of those :)

Imogen said...

Since it looks like you enjoy providing the original names for your featured dishes (along with the English ones), please note that this one's called "Καγιανά" in Greek.

The way my mum's been making it ever since I can remember (and consequently the way I now make it) has it turning up a bit "runnier", though. Not so much a solid omelete as a kind of shrimp cocktail consistency, if you know what I mean?

Anyway, no matter what the consistency this is so simple and still tastes really AMAZING!

Defo one of my quickie favs -so glad to hear you enjoyed it :)