Kagianas (Καγιανάς) — Greek Eggs with Tomato, Feta, and Oregano

• 15 mlextra-virgin olive oil (about 1 tbsp)
• 80 gyellow onion (finely chopped)
• 6 ggarlic (2 cloves, minced)
• 300 gfresh tomatoes (grated on a box grater, skins discarded)
• 10 gtomato paste (about 2 tsp)
• 3 gfine sea salt (about 1/2 tsp)
• 1 gblack pepper (about 1/2 tsp, freshly ground)
• 2 gdried oregano (about 2 tsp)
• 4large eggs
• 80 gfeta cheese (crumbled)
• 8 gfresh parsley (chopped, for finishing)

Instructions

1. 1

   Warm a medium nonstick skillet over medium heat and add the olive oil. Add the onion and cook for 4 minutes, stirring often, until softened and translucent but not browned.

2. 2

   Stir in the minced garlic and cook for 30 seconds, just until fragrant. Add the grated tomatoes and tomato paste, then stir well to dissolve the paste into the tomato.

3. 3

   Season the sauce with salt, black pepper, and dried oregano, then simmer for 5 minutes over medium-low heat. The mixture should thicken slightly and lose its raw, watery edge, but remain saucy enough to coat the eggs.

4. 4

   Crack the eggs into a bowl and whisk for 15 seconds until the whites and yolks are fully combined. Pour the eggs into the skillet and reduce the heat to low, then gently stir with a silicone spatula, sweeping from the edges toward the center.

5. 5

   Cook for 2 to 3 minutes, stirring slowly, until the eggs form soft curds and are still slightly glossy. Turn off the heat, fold in the crumbled feta, and let it sit for 1 minute so the feta warms without fully melting.

6. 6

   Finish with chopped parsley and an extra pinch of oregano if desired, then serve immediately. The ideal texture is creamy and tender, with distinct tomato and feta pockets rather than dry, fully set eggs.