You’ve probably never had eggs like these. A variation of Kayana, a Greek scrambled-egg preparation with tasty tomato sauce dotted with feta crumbles, one of the most comforting Greek dishes, perfect for a brunch presentation.
If you want you may leave the eggs whole, not beaten, and cook them in the simmering sauce. It is equally delicious . You may add any herb that you like, basil in the summertime, parsley in the winter time.
Serve with plenty of crusty bread.
1 large tomato diced, or equal plum canned tomatoes in the winter time
2 fresh eggs
Feta cheese crumbled
Olive oil to taste
Salt and freshly ground pepper
Heat the oil on medium heat in a pan and cook the tomato until all liquid has evaporated. Beat the eggs in a bowl, season them with salt and pepper. Add the eggs to the pan and let them cook in the juices of the tomato. Stir occasionally. Top with crumbled feta cheese and serve.
At the end, drizzle a little olive oil which will add a touch of sweetness
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