Eggs Kagiana – Strapazzada – Αυγά Καγιανά – Στραπατσάδα4 comments Jul 23rd, 2010 | By Tobias | Category: easy and fast, Recipes
This dish of egg and vegetable can be found under two different names here in Greece. Eggs Kagiana or Strapazzada. This fact made me research a bit. I consulted Mariana from the History of Greek Food blog and here are some of the findings.
Kagiana (which is pronounced: Kayana) is an egg dish known to every Greek. The name though derives from the Persian “Khâgine” which means omelet. The dish was known throughout the Ottoman Empire which explains how it is spread nowadays. In the East Roman Empire (Byzantium) the dish was call “Sfungaton”- sponge which again describes the omelet.
Strappazada however derives from the Greek word στραπάτσο which equals the Italian strapazzo , to beat. Uova strapazzate are scrambled eggs. Strapazzada is known mainly along the Ionian coast and the west coast of the Peloponnese. In the rest of the country the dish is called Kagiana.
As a friend from Serbia told me this dish is there known as Kajgana.
Preparation time: 5 minutes
cooking time: 10 minutes
- 1 large tomato
- 2 fresh eggs
- Feta cheese
- 1 bell pepper
- Olive oil
- Salt and pepper
Heat the oil in a pan. Meanwhile dice the bell pepper and add it to the pan. Fry for a couple of minutes on medium heat.
Dice the tomato and add it. Let it cook for a minute or two. Beat the eggs in a bowl, season them with salt and pepper. Add the eggs to the pan and let them cook in the juices of the tomato.
Serve with crumbled feta cheese on top of it.