Greek-style scrambled eggs with Santorini tomato

Korkoséla or Kagianás (Κορκοσέλα ή κοσκοσέλα, Σαντορινιός Καγιανάς) :

Santorinian “kayianas or Kagianás” is made with local tomatoes. As they are not available outside the island, we look for the best and most ripe, fragrant and firm-fleshed tomatoes or cherry tomatoes that we can find in the market.

In addition to local tomatoes, some people also add the island’s white eggplant or the local cheese, chloro, in this Recipe.

Maria Matsantou, Owner of Faros Santorini Restaurant and Cooking Lessons Experience from Akrotiri, tries to preserve the memories of the flavors she learned to make from her Grandmother, Mother and Aunts, who competed to see who would be most faithful to the traditional recipe.

See other Recipes by Maria Matsantou, from Akrotiri

Cooking Time:

15′ preparation
10′ cook
Total: 30′

Ingredients

Servings: 4

• 1 kg good quality tomatoes (or cherry tomatoes), ripe and firm, peeled, cut into small pieces
• 6 eggs, very well beaten until fluffy
• 1/4 tsp cinnamon
• 60 ml olive oil
• salt, freshly ground pepper

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Method

For the korkosela or kouskosela, the Santorinian kayianas, we start by adding the olive oil and tomatoes to a large, deep non-stick pan and heating over medium heat, stirring frequently with a wooden spoon, until the liquids released by the tomatoes evaporate.

Add the beaten eggs, salt, pepper and cinnamon and continue cooking, stirring constantly with a spoon, until they are well mixed with the tomato sauce.

The eggs should be set all over but not dry because the korkosela mixture should be creamy and honeyed.

Serve this food hot for better enjoyment.

EGGS, MAIN MEAL, APPETIZER / MEZE BREAKFAST GREEK TRADITIONAL DISHES

See the Recipe in Greek

Source: Γαστρονόμος

Enjoy the true spirit of Santorini’s cuisine by tasting these traditional dishes in our cozy dining space!

“ Faros Santorini Restaurant in Akrotiri “