Scrambed Eggs with Tomato and Cured Pork-Kagianas

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.

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  • 2/3 cup olive oil from Kalamata or Mani
  • 6 ripe tomatoes, grated
  • ½ kilo salt-cured pork
  • 8 eggs slightly beaten
  • salt & pepper


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.


A good red wine from Peloponese matches this wine.
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