When exploring Greek cuisine, eventually you’ll find out that our favorite ingredient is the tomato! Especially in summer we use tomatoes everywhere in almost every dish! But that’s not just by chance. Greek tomatoes in the summer are the best, having been cultivated under the glorious sun, so juicy and with an intense flavor that makes you wish it could last forever!

Today we’ve got a recipe that combines just two ingredients. Our favorite way of eating scrambled eggs. And yes it’s with tomatoes! Fresh, juicy, firm red Greek tomatoes!

Kayanás or Strapatsáda

Yields 4

1 kg tomatoes

8 eggs

½ cup esti extra virgin olive oil

1 Tbs oregano

Salt

Pepper

Feta cheese (optional)

Peel off the skin from the tomatoes and chop firmly. Place in a frying pan and cook for about 15 minutes over medium heat until all liquid is absorbed. Add olive oil, salt and pepper and cook for a few minutes more. Batter the eggs in a large bowl. Place them in the pan and with a wooden spoon mix with the tomatoes. Add oregano and cook until egg mixture is cooked but tender.

Alternatively, when adding the eggs you can add some crumbled feta as well.

This dish makes for a wonderful totally Greek breakfast but can also be served as fast lunch after a morning at the beach!