Summer in the northern hemisphere. Fresh tomatoes are ripenng on the vine. Soon there'll be a glut, we all hope. Stuffed tomatoes and greek salad are the most popular dishes for our big tomatoes but this recipe comes in a close third.
This is called Kayianas around here but elsewhere it is also known as Strapatsatha. It's a very quick, simple meal to make and is fine eaten hot or cold, or luke warm as we prefer in this now mounting heat.
It is basically, only, eggs, feta and grated tomatoes with a little olive oil in the pan and lots of pepper.
I grate the tomatoes on a coarse grater. It only takes a few minutes and they come out with juice and a few bits as well.
Throw the skin in the compost.,
You could also just chop a couple of tomatoes, skin and all
Put some oil in a frying pan. Add the tomatoes and simmer for a few minutes.
Add a large piece of feta, crumbling it into the tomatoes. Let the feta heat up with the tomatoes. It should melt a little and at least become soft. Depends on your fets.
Beat the eggs with a fork, as though you are making scrambled eggs
Add the eggs to the tomato and feta and move it all around, on a low heat, till the eggs are cooked through. Don't mix it too much or it will be watery. Let it set on the bottom a little and then turn it all over
Spoon it over a few pieces of toasted bread or have the bread separately. I toast the bread and sprinkle with a little olive oil and dried oregano
Add lots of pepper
You could add bacon or ham or leftover yellow cheese from your area. Whatever you have on hand
- Ingredients for 2 hungry people
100-200 grams feta (we use more because we like the feta taste and it makes it creamier)
2 or 3 large tomatoes - depends on the tomatoes as to how many you need. You want a nice thick bed of tomato before you add the rest of the ingredients
salt and pepper