Scrambled eggs
with tomatoes

or Kagianas
(4 servings)

This awesome egg and tomato dish from the Peloponnese is made in only 20 minutes and uses four ingredients, perfect for a light meal on board! 

All you need is:

• 6 eggs beaten.  
• 1 kg of ripped grated tomatoes. 
• 4-5 tbs olive oil 
•150 gr crumbled feta cheese  
•1 garlic clove minced. 
• Salt and pepper  
• Chili flakes (optional) 

Instructions:

• Into a large saucepan, add the olive oil and place on high heat.
• When the olive oil heats up, add the grated tomatoes, the minced garlic, a pinch of sugar, season with salt and pepper, chili flakes and stir.
• In case you use Feta cheese, be careful with the salt.
• As soon as the tomato sauce comes to a boil, turn the heat down to medium and cook for 10-15 minutes, until most of the juices have evaporated. 
• Pour in the beaten eggs and stir with a wooden spoon, so that the ingredients combine.
• Cook until the eggs are done. Feel free to add any kind of herbs you wish, like oregano, basil, mint, or fresh dill. 
• Plate & enjoy!!