Kagianas (egg scramble) with peppers and onions

Kagianas (egg scramble) with peppers and onions
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  • Serves: 4
  • Complexity: easy

Ingredients

  • 600g ripe tomatoes
  • 8 eggs
  • 1/2 cup olive oil
  • 2 onions, chopped
  • 1 green pepper, cut into thin strips
  • 150g feta cheese (optional)
  • A little salt and freshly ground pepper, 1/2 spoonful of sugar

Directions

  1. Heat the olive oil in a deep nonstick pan and sautée the onions and pepper for 6-7 minutes until soft. Peel the tomatoes, remove the seeds and most of the liquid and add them to the pan with the salt and pepper and sugar. 

    Simmer for 20-25 minutes, until the liquid has completely reduced and then add the eggs, beaten together with salt and pepper. 

    Mix and cook for 4-5 minutes, until the eggs are set. If you wish, you can add some grated feta and chopped pepper on top. 

Tips

For the very Greek Kagianas, we will look in the liquor store shelves for a red, medium-aged wine. Combinations of international varieties such as Syrah, Grenache, Cabernet, Carignan, Merlot, aged between 2 and 4 years, are particularly interesting. If, on the other hand, you have some trip ours or ouzo, you can serve it instead, well chilled of course.For the very Greek Kagianas, we will look in the liquor store shelves for a red, medium-aged wine. Combinations of international varieties such as Syrah, Grenache, Cabernet, Carignan, Merlot, aged between 2 and 4 years, are particularly interesting. If, on the other hand, you have some trip ours or ouzo, you can serve it instead, well chilled of course.For the very Greek Kagianas, we will look in the liquor store shelves for a red, medium-aged wine. Combinations of international varieties such as Syrah, Grenache, Cabernet, Carignan, Merlot, aged between 2 and 4 years, are particularly interesting. If, on the other hand, you have some trip ours or ouzo, you can serve it instead, well chilled of course.

Red Wine