Fresh Tomato Egg Scramble – “Kagiana”

by Mary Papoulias-Platis

Post image for Fresh Tomato Egg Scramble – “Kagiana”

My mother Voula served this fresh tomato egg scramble to our family for breakfast and as well for dinner. Just by adding more vegetables to the eggs such as green peppers, green onions or herbs you can change the recipe to your taste.  What’s great about this dish, is how tasty it can be with just these few ingredients. Serve this as a brunch dish by adding a great salad or fresh fruit.  I wouldn’t skip the step of using a fresh tomato or omitting it, because this is what adds the savory kick to the eggs. Adding the salty feta boosts it’s flavor to a new level, a perfect combination.

Grow your own tomatoes!

  1. Here are some of my favorite tomatoes to grow in my summer boxes. One Greek Variety: Thessaloniki, Early Girl, Better Boy, Yellow Pear, Black Beauty, Green Zebra, Plum, Roma, San Marzano.
  2. For more information take a look at the Tomatomania Site.
  3. And please don’t forget the health benefits of tomatoes: they have a great source of vitamin C, potassium, and vitamin K. Also included is the major dietary source of antioxidant lucopenTomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer.They are also a great source of vitamin C, potassium, folate, and vitamin K.

Fresh Tomato Scramble "Kagiana"

In our home growing up, this egg scramble was our quick dinner on warm days. Add feta, fresh herbs and toasted bread and it was all we needed. We made this dish mainly in the summertime when tomatoes were in our garden.

Course Breakfast, dinner
Cuisine Greek
Keyword eggs, feta, tomato
Servings 2
Author Mary Papoulias-Platis


  • 1 fresh tomato, seeded and coarsely chopped
  • 1 tablespoon butter
  • 2 eggs, beaten
  • 1/2 cup feta cheese, crumbled
  • salt and pepper to taste


  1. Place frying pan on heat to medium.

  2. Add butter and melt.

  3. Add chopped tomato and cook on medium-low heat until pink in color.

  4. Add the beaten eggs, salt and pepper and cook until set.

  5. Remove the pan from the heat and add the crumbled feta. Serve warm!

Recipe Notes

You can add additional ingredients such as bell peppers, green onions, leeks, or fresh basil. 

You might want to look at other related posts:

Greek Deviled Eggs with Feta

Greek Deviled Eggs

Fava Beans and Eggs for Breakfast

Fava Beans with Eggs

Feta Zucchini Patties

Zucchini Patties

Enjoy a hearty breakfast!




© 2010 – 2022, Mary Papoulias-Platis. All rights reserved.

{ 7 comments… read them below or add one }

1 Maryann


Your site looks awesome! What a great way to share your culinary expertise! I love that leek & Feta pie recipe and can’t wait to see what else you’ll post.

2 Mary

Thanks Maryann! I hope you try many of these recipes. Ill be coming over for dinner soon…Love Ya Mary

3 Patrick

Some great additions are spinach and onion! My future mother-in-law makes that for breakfast when we visit.

4 Mary

Patrick, So many of our mothers have made this simple but classic dish. My cousin,Katerina from Greece asked me to add the Greek name to my title,”Kagiana”. Great idea to add spinach and onion! Thanks for visiting!

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