Kayana-style eggs with synglino (salt-cured pork meat), sundried tomatoes, and sfela cheese

Recipe by chef Angelos Kallinteris, Messinian Gastronomy Seminars 2017


Heat half the olive oil in a pan, and cook the tomatoes, sundried tomatoes and synglino, until ⅔ of the juices have evaporated. Add the eggs, sfela cheese, salt, pepper, oregano and the rest of the olive oil, and bring to a boil, stirring continuously until the eggs are cooked. 

See chef Angelos Kallinteris cooking the recipe here.


  • 3 eggs
  • 2 ripe tomatoes, peeled + chopped in a food processor
  • 1 cup synglino, chopped in small pieces
  • ½ cup sundried tomatoes, finely chopped
  • ½ onion, finely chopped
  • ½ cup olive oil
  • 200 g sfela cheese, grated
  • oregano
  • salt, pepper