Recipe type: Appetizer, all day meal, meze
Cuisine: Mediterranean Greek
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4-5 eggs, beaten
  • 2 ripe tomatoes, grated
  • 1 ½ cup (200g) hard feta cheese, crumbled (optional)
  • A pinch of sugar
  • 5 tablespoons olive oil
  • Oregano or thyme (or both)
  • Salt (or not) and pepper
  1. In a 10.25" frying pan heat the olive oil over medium high heat. Add the grated tomatoes along with the salt (optional), pepper and the pinch of sugar. Wait until all of the liquid has evaporated from the tomato mixture, about 10 to 12 minutes. It shouldn’t be neither watery nor too dry.
  2. In the meantime, crack the eggs into a bowl and whisk lightly with a fork just to break up the yolks. I repeat, lightly, meaning no more than 5-10 seconds. That will give the perfect consistency.
  3. Over low heat add the eggs to the tomato mixture. Mix lightly (again) with a wooden spoon until the eggs start to cook. Don’t overcook them. Give the consistency you like.
  4. Add feta cheese and give a final light stir. Cover the pan and let your kayana rest for 5 minutes.
  5. Toast some bread, add a generous amount of kayana on top, fresh pepper, thyme, oregano and…
Recipe by 30 days of Greek food at