Greek Style Scrambled Eggs with Cherry Tomatoes and Feta – Kagianas

greek scrambled eggs with feta and tomatoes

As I’ve mentioned before, for Greeks, eggs are more of a night food than a breakfast food. The largest meal of the day is a late lunch so the evening meal needed to be something somewhat light and quick to make and that’s where this tasty dish of scrambled eggs cooked along with tomato and onions, comes in. It takes only a few minutes to prepare, but so delicious.

What I like about this particular version is that there are plenty of tomatoes and they are in the form of cherry tomatoes rather than grated as is in the traditional recipe – I like the chunkiness. You will be getting at least one whole serving of vegetables with every egg used, it is almost more like “tomatoes with eggs” rather than “eggs with tomatoes”. This is  served with a sprinkle of crumbled feta and a bit of bread. A perfect meal, plenty of vegetables with a bit of protein.

Greeks may eat eggs for supper, but this is perfect for breakfast and brunch.

Greek Style Scrambled Eggs with Cherry Tomatoes and Feta – Kagianas

Prep Time: 2 minutes
Cook Time: 12 minutes
Total Time: 14 minutes
A Greek classic egg recipe: scrambled eggs with tomatoes and feta.
Course: Breakfast, lunch
Cuisine: Greek, Mediterranean
Keyword: Greek scrambled eggs
Servings: 2
Author: Elena Paravantes
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  • 2 tablespoons olive oil
  • 1 small onion chopped
  • 1 garlic clove minced
  • 10 ounces of cherry tomatoes sliced in half (2 cups)
  • 1 tablespoon tomato paste mixed with 2-3 tablespoons water
  • 2 eggs
  • 1 tablespoon crumbled feta
  • 1-2 teaspoons dried oregano
  • 1 teaspoon fresh mint
  • Salt/pepper


  • Heat the olive oil in a medium pan on medium fire, sauté onion until soft, add the minced garlic and sauté for 1 minute.
  • Add the tomatoes and sauté for another 2 minutes.
  • In a small bowl mix the tomato paste with 2-3 tablespoons water. It should be thick and creamy. Add it to the pan and simmer for 5-7 minutes until tomatoes wilt.
  • Beat the eggs in a small bowl and pour into pan, increase heat, mix quickly with a spoon carefully not smashing the tomatoes and heat for about 2 minutes until the eggs thicken.
  • Remove from pan, serve on plate. Add salt (as needed.
  • Sprinkle with crumbled feta, dried oregano and mint.
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Recipe Rating


  1. This is two servings? I estimate it’s under 300 calories per serving. Is this, with a piece of bread, considered to be a normal meal for men and women?

  2. The challenge for today. Add a Greek yogurt.. is that in addition to like this breakfast? Seems like a lot of food5 stars

  3. Sarah Singh says:

    How many calories are in this dish? Trying to change to Mediterranean style while also counting the calories.
    I loved this dish. Delicious! Definitely making it again.5 stars

  4. Hi Elena
    I definitely went wrong.
    Could You tell me how the texture should be. I tried yesterday and although it was very tasty it ended up like an egg and tomato smoothie.

    Kind regards


  5. I made this for breakfast today and it was very good! I was out of cherry tomatoes so I used four small hothouse tomatoes. I also used dried mint. I’m going to put this on my list of “things to make for dinner when I’m too tired to make dinner” ideas.

  6. I just made this and added some spinach! It was very good! Thank you for all these recipes and information!

  7. Nicole Burton says:

    Would it work without tomato, may be Alfredo sauce?

  8. I made it for lunch today and it was delicious and satiating. I loved the lift from the mint and oregano, plus the saltiness of the cheese. Wonderful!

  9. In Santorini, I had delicious tomatoes and eggs for breakfast. I have not been able to replicate this dish at home. Maybe your receipe will help? Of course eating anything overlooking the caldera would taste good!

      1. I tried this recipe for dinner. It was an improvement over the way I was making it. Still, I think it would benefit from those Santorini tomatoes!