Using a grater box, grate the tomatoes. Cook the tomato pulp until all liquid is absorbed. Add salt, pepper and olive oil. Sauté slightly. Beat the eggs in a bowl and pour them to the boiling tomato sauce. Stir until they set. Serve with feta cheese.
Eggs are a main source of animal protein, which has a high biological value for human nutrition. They contain vitamins, inorganic elements but also cholesterol. Tomatoes increase the antioxidant intake of this dish.
A third generation recipe
“I remember being at the family farm in August after the feast day of the Assumption of the Blessed Virgin Mary. My grandmother Eleni was a very good cook. She lit the fire, placed the trivet and put a big skillet on it. I still remember how delicious the kagianas was. Naturally, I inherited my love of food and cooking from my grandmother Eleni.
Source: Eleni Makris