This is an excellent dish for breakfast (although breakfast in Kefalonia is usually not so complicated!) and also makes an ideal lunch served with crusty fresh bread. When ever possible use local free range eggs and garden vegetables.
Ingredients: 1 small onion, finely chopped 1/3 cup olive oil 100g feta cheese, crumbled 3 ripe tomatoes, finely chopped 5-6 eggs, beaten salt & pepper
Method:
Heat the olive oil in a frying pan and sauté the onion until translucent.
Add the chopped tomatoes and continue frying for a further 5 minutes.
Add salt & pepper (to taste) to the beaten eggs.
Add the eggs to the frying pan and stir with a wooden spoon then add the feta until cooked through. Serve with fresh bread. Bon Appetit, Καλή όρεξη!
Excellent recipe! My mother was born in Kefalonia and she used to make his dish as a light dinner when we lived in Greece in Thessaloniki. I made this with only two eggs and it was adequate. Also, I sautéed the tomatoes a bit longer until most of their water was gone. Since I love feta cheese, I put as much as I wanted. I used 4 medium tomatoes, one medium size onion and a quarter of a green pepper very finely chopped to add some color and contrast. For my portion I added finely chopped jalapeno pepper for some extra spiciness.
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3 comments
what is the best kefalonian cook book ?
that is a difficult question, there are a few online check them and you make your own decision. I am making a post soon about cooking!
Excellent recipe! My mother was born in Kefalonia and she used to make his dish as a light dinner when we lived in Greece in Thessaloniki. I made this with only two eggs and it was adequate. Also, I sautéed the tomatoes a bit longer until most of their water was gone. Since I love feta cheese, I put as much as I wanted. I used 4 medium tomatoes, one medium size onion and a quarter of a green pepper very finely chopped to add some color and contrast. For my portion I added finely chopped jalapeno pepper for some extra spiciness.