Cypriot pomilorotigania tomatoes with eggs
Cypriot tomatoes with eggs scrambled (ntomates me avga) is a popular summer dish called pomilorotigania. Kagianas aka strapatsada is what the Greeks call their version. Us Cypriots decide to go with the longer word that I’m pretty sure has Italian roots as “pomodoro” means tomato in Italian… The second part of the word pomilorotigania – “tigania” means fried. So it literally translates to what this dish entails, which is fried tomatoes.
It is very common in Cyprus to mix eggs with anything that is in the fridge or in season, just like zuchhini and potatoes scrambled eggs. Tomatoes with eggs is eaten any time of the day and is also a popular hot mezze at tavernas in Cyprus.
Simple ingredients
Typically the Greek version of “ntomates me avga” has feta stirred through it but not the Cypriot way. Simple ingredients include fresh ripe tomatoes, eggs and dried mint (or oregano) which I love adding! It is summer now in Australia so the tomatoes are absolutely bursting with flavour.
Quick and easy process
A lot of people tend to peel the tomatoes before making this dish, but I leave the skin on. The tomatoes don’t seem to release excessive amounts of juice and I don’t make large batches of it. I also think it has to do with the fact that I dice the tomatoes instead of grating them, so they don’t release too many liquids.
Hence the riper the tomatoes are and the more you use, the more cooking time is needed to evaporate the liquids. Alternatively you can place the chopped tomatoes in a colander over a bowl with some salt and let the juices run out for 20 minutes or so.
Making tomatoes with eggs simply requires frying off the tomatoes using extra virgin olive oil, allowing the tomatoes to soften and the juices to evaporate a little bit before adding the beaten eggs. In the end the scrambled eggs with tomato should still be runny enough to “dip” your bread in and not dry.
- 4 medium tomatoes 600g
- olive oil
- ¼ tsp salt
- ¼ tsp mint
- pinch of black pepper
- 4 eggs
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Dice the tomatoes and add them in a large frying pan with some olive oil, on a medium to high heat. Sprinkle the tomatoes with the salt, mint and pepper. You can add more or less of the amounts above based on your preference.
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Fry the tomatoes for 10min or until most of the liquid has evaporated. This time will vary depending on how juicy your tomatoes are.
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Beat the 4 eggs in a bowl and add them in the tomatoes, while continuously stirring. Continue cooking for 2-3min or until you see the egg is well combined with the tomatoes.
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Scoop the tomatoes with eggs in a bowl, drizzle with a bit of olive oil and add more pepper/mint if you like. This dish is best served warm with some crusty bread! So get dipping and enjoy.
I use an egg per tomato i dice but feel free to use more or less.
The amount i made was enough for two people if there is nothing else on the table.
Sometimes I like to dice halloumi cheese and fry it first, then stir it through in the tomatoes and eggs in the end. Or even grate some halloumi on top before serving.
