Kagianas: Greek-Style Scrambled Eggs with Feta & Smoked Pork
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Kagianas: Greek-Style Scrambled Eggs with Feta & Smoked Pork
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This is a delicious authentic Greek recipe made with scrambled eggs, tomatoes, feta cheese, smoked cured pork and herbs. A satisfying dish that works well for both lunch and dinner.
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Ingredients
- 1 kg tomato grated
- 250 g syglino smoked cured pork meat, diced - also see substitute section
- 150 g feta cheese crumbled
- 7 egg medium
- ½ tsp granulated sugar
- salt
- black pepper
- 1-2 thyme for serving, sprigs
Instructions
- Place a pan over medium to high heat and let it warm up. Add the pork and sauté for 1-2 minutes.
- Next, add the grated tomatoes and sugar, stir with a wooden spoon, lower the heat, and simmer until the sauce thickens and the tomato juices evaporate.
- In the meantime, crack the eggs into a bowl and whisk them. Pour the eggs into the sauce and continuously stir with a spoon until the eggs are cooked.
- Finally, add the crumbled feta, salt, and pepper, and gently mix. Once everything is well combined, remove the kagianas from the heat.
- Serve the kagianas hot, sprinkled with a bit of thyme.
Notes
- Chef’s tip: It's very important to evaporate all the moisture from the tomatoes so that the kagianas thickens properly.
- Chef’s tip:
- It's very important to evaporate all the moisture from the tomatoes so that the kagianas thickens properly.
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