I only just discovered kagianas (or kayanas) a few years ago. The easy, wonderful breakfast of scrambled eggs, tomatoes and feta was a revelation. How had we never had this growing up?

 

The best kagianas I've ever eaten was on Makrigiannis Street in Athens, right across from the new Acropolis Museum. The restaurant made theirs with divine little pieces of roast pork. 

 

People. Words fail. 

 

I decided to do my own, less time-consuming take when I got home. Even with the substitution of the pancetta, it's really delicious. (And why not? It's bacon! From Italy!)

 

 

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Kagianas with Pancetta

Serves 2-3

 

4 oz. package of cubed pancetta

5 eggs

1 15. oz can of diced tomatoes, drained (or use fresh tomatoes if you have them)

crumbled feta to taste

pinch of pepper

generous sprinkle of dried basil 

splash of olive oil for the pan

 

 

1. Heat oil over medium heat, then add pancetta. Stir occasionally so it starts to cook on all sides. 

2. Beat eggs and set aside.

3. When pancetta is mostly cooked and starting to crisp in places, add the drained tomatoes. Stir and cook for another couple of minutes.

4. Raise heat to high. Add beaten eggs and stir everything together well. 

5. Add pepper and basil. I don't add salt because I find the feta and pancetta adds plenty already. Keep stirring occasionally until eggs start to set.

6. Add crumbled feta - as much or as little as you like. Give it another stir until it just starts to melt a bit and serve. Add a few more crumbles of feta on top for garnish.

 

I modify this sometimes with whatever I have in the fridge - mushrooms or a couple of handfuls of baby spinach. The mushrooms would go in after the pancetta but before the tomatoes - cook them until lightly browned. Spinach goes in once the eggs have been added. 

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