8 eggs
3 ripe tomatoes
3/4 cup DODONI feta
1 onion
½ TSP sugar
Olive oil
Salt & Pepper
Rusks & fresh oregano for serving


Break the eggs into a bowl, season with salt and pepper and whisk well.
Finally chop the onion
Grate the tomatoes without the rind.


In a nonstick skillet, add olive oil and saute the onion until softened.
Add tomato and sugar, and cook over low heat for about 10 minutes.
Add eggs and stir constantly with a spoon. When eggs curdle, the kagianas is ready.
Serve with rusks, fresh oregano and feta cheese.