Greek Breakfast, Kayianas

Main Ingredient: Eggs, Kalamata & Tomatoes

Meal: Kayianas- Scrambled Eggs with Tomatoes and Olives

Total time: 14 minutes

   •Prep, 2 minutes

   •Cooking, 12 minutes


Ingredients :

   2 tbsp extra virgin Greek olive oil

   • 4 plum ripe tomatoes (peeled, cored & chopped)

   • 1/2 cup pitted chopped kalamata olives

   • 1 garlic clove finely chopped (optional)

   • 4 eggs

   • 1/3 cup crumbled greek feta

   • 2 tsp finely chopped fresh mint or oregano

   • Parsley for garnish

   • 1/4 cup grated greek kefalotyri cheese

   • Salt & pepper to taste


Yield: 2 servings of kayianas



1. In a large skillet, heat olive oil over medium heat.

2. Add tomatoes, garlic and olives.

3. Simmer for 5-7 minutes, stirring with a wooden spoon until most of the tomato juice have evaporated.

4. In a small bowl, whisk together eggs, mint or oregano and cheese.

5. Pour egg mixture into skillet and cook. Stir with a wooden spoon for 3-5 minutes, or to desired doneness.

6. Serve warm, garnished with parsley and seasoned with salt & pepper.