Kayianas - Scrambled Eggs with Tomatoes and Olives

Everyone loves a great scrambled egg dish and Kayianas is just that! A Peloponnese classic, I've added my own little twist with a sprinkling of Kalamata olives in the filling. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.


  • 2 tablespoons extra virgin Greek olive oil
  • 4 plum ripe tomatoes peeled, cored and chopped
  • 1 garlic clove optional finely chopped
  • ½ cup pitted chopped Kalamata olives
  • 4 eggs
  • 2 teaspoons finely chopped fresh mint or oregano
  • cup crumbled Greek feta
  • ¼ cup grated Greek kefalotyri cheese
  • Parsley for garnish
  • Salt and pepper to taste


  1. In a large skillet, heat olive oil over medium heat. Add tomatoes, garlic, and olives and simmer for 5 - 7 minutes, stirring with a wooden spoon, until most of the tomato juices have evaporated.
  2. In a small bowl, whisk together eggs, mint or oregano, and cheeses. Pour egg mixture into skillet and cook, stirring with a wooden spoon for 3 to 5 minutes, or to desired doneness. Serve warm, garnished with parsley and seasoned with salt and pepper.

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