Kagianas, is one of the greek versions of scrambled eggs, very filling and heavy in taste as is often the case with many Greek dishes! You can serve this as a main course for lunch or dinner accompanied with a fresh green salad and toasted fresh bread to balance out the grease, or refine it for a buffet, by cutting small pieces of fresh bread and making it into a small bruschetta.
Συστατικά
- 2/3 cup olive oil from Kalamata or Mani
- 6 ripe tomatoes, grated
- ½ kilo salt-cured pork
- 8 eggs slightly beaten
- salt & pepper
Οδηγίες
Wash the pork from the salt and cut into thin pieces.
Heat the oil in a big non-stick frying pan.
Add the tomatoes and let them simmer over a low heat in the oil until the sauce thickens, about 25 minutes.
Add the salt-cured pork and let it simmer with the lid on for another 10-15 minutes.
Add the eggs, moving the pan around so that they spread everywhere. Let them thicken for 3-4 minutes.
With a spatula or wooden spoon stir the mixture until the eggs thicken completely, but do not dry out.
Season with salt and pepper and serve.
You can add a chili pepper if you wish.
Tip
A good red wine from Peloponese matches this wine.
Tags:
Share this post:
Get our best recipes & expert tips right into your inbox!
Join over 10k subscribers
By submitting above, you agree to our privacy policy.
