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How To Make a Kagianas Greek Peasant Egg Scrambler! Opa!

In Greek villages and small towns, one way to show hospitality is to make your visiting guests, a traditional Kagianas Scrambler. Even the humblest of family gatherings will enjoy this delicious, nutritious and economical treat! A recipe for four adults follows. It is excellent garnished with grated cheese, and fresh chopped herbs as well as diced scallions. Serve with a crusty peasant bread, or baguette.


Six jumbo eggs

Six large Roma tomatoes diced fine

One teaspoon sea salt or Kosher salt

One teaspoon ground white or black pepper

One small minced white onion

Two cloves minced garlic

Six tablespoons olive oil or slightly more to taste

One cup creamy crumbled feta

1/2 cup grated Kafalograviera Greek cheese (a high quality dry aged cheddar would also work)

Six scallions washed well and minced

Six tablespoons fresh oregano

Six tablespoons fresh dill (basil may be substituted)

1/2 teaspoon honey


1. Place the six tablespoons of olive oil in a warm large pan. If desired to coat the pan, add a few tablespoons of water. Cook the minced garlic, and minced onion until soft and transluscent.

2. Add the minced or crushed tomatoes, salt and pepper, and three tablespoons of the fresh scallion, oregano, and dill. Also add the 1/2 teaspoon of honey. Simmer for one to two minutes.

3. Add the well beaten eggs. Instead of letting them set, mix them often with the tomato mixture until they begin to make fluffy curds.

4. Sprinkle the creamy crumbled feta over the top, and gently fold in evenly to the eggs and tomatoes enough so that the feta slightly melts.

5. Remove from heat. Sprinkle the top with the Kafalograviera Greek Cheese. Sprinkle also with the remaining three tablespoons of scallion, dill and fresh oregano.

6. Serve hot on small plates with a basket of crusty bread, and extra virgin olive oil. Excellent with warmed bread.

Recipe Created by: Sarah J. Hall World Cuisine Today January 26, 2017

Inspired by the Kagianas Scrambler at Papaspiros Restaurant in Oak Park, Illinois.