Kagianas (Recipe)

Traditional Kagianas with Cured Pork from Mani

Text and photos by Giorgio Grigor

 

 

In Messenia (South West Peloponnese), when we talk about “kagianas,” we mean the simple dish with just three ingredients: ripe tomatoes, eggs, cured pork, and extra virgin Kalamata PDO olive oil!

It’s the ultimate summer dish when tomatoes are at their peak, filling the house with the scent of summer as they cook. It’s perhaps the easiest and quickest side dish you can add to your table, which everyone will appreciate for its simplicity and unique summery taste.

I keep recipes in their traditional form to bring back memories from my childhood. In late September, the tomatoes are still holding up well…

I found overripe organic tomatoes from a farmer at the market. I immediately thought of my favourite dish, served with plenty of feta cheese – sometimes on the side, but more often mixed in, giving it the perfect creaminess.

Of course, wanting the best experience, I also opened up a pack of cured pork with crispy bits, just like my grandmother used to make in Kyparissia, with plenty of fat.

Always make extra, as it’s never enough, especially if you share it as a meze in the centre of the table. I’ve craved this dish since childhood and savour it whenever I can!

Ingredients for 4 Generous Servings

• Six large, very ripe tomatoes
• Four medium eggs
• 1 tbsp tomato paste
• 200g hard, spicy feta or sfela cheese
• 2-3 pieces of cured pork with its fat
• 4-5 tbsp extra virgin Kalamata PDO olive oil
• 2-3 tbsp fresh oregano
• Freshly ground black pepper
• A pinch of salt, depending on the saltiness of the cheese

Instructions

1. Grate the tomatoes on the coarse side of a grater.
2. Lightly beat the eggs.
3. In a large pan, add the cured pork along with its fat.
4. Once the pork is fried, its fat melted, and it’s slightly browned, remove it from the pan with a slotted spoon and add the grated tomato.
5. Let it simmer, and add the tomato paste as it cooks.
6. When the mixture has thickened, and most of the liquid has evaporated, add the olive oil, oregano, cured pork, and large chunks of sfela or feta.
7. Stir gently and pour in the beaten eggs, mixing them carefully with a spoon to distribute them evenly.
8. Leave the eggs on the heat a little longer to cook, not letting them dry out completely—kagianas should be soft and juicy, not like an omelette.
9. Serve with a deep spoon, garnishing with extra oregano and additional chunks of feta or sfela. Add freshly ground pepper to taste or a sprinkle of chilli flakes if you like it spicy.

 

Traditional kagianas with cured pork, singlino (smoked pork), or sausage, along with sfela, makes a complete meal. Enjoy it with freshly baked bread for endless dipping and cold beer!

Happy dipping, and cheers to plenty of cold beers!