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Try SavoraKagianas with Syros Louza & Anthotyro: A Heritage Twist
Elevate your scrambled eggs with this Greek-inspired Kagianas recipe! We're using sweet, jammy grated tomatoes as the base, then folding in savory Syros Louza (cured pork tenderloin) and creamy Anthotyro cheese for a truly unforgettable breakfast or brunch.
Ingredients
- Eggs4 Large
- Ripe Tomatoes2 medium
- Syros Louza (cured pork tenderloin)2 oz
- Anthotyro Cheese2 oz
- Olive Oil2 tablespoons
- Dried Oregano1/2 teaspoon
- to taste Salt
- to taste Black Pepper
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Learn MoreMethod
Grate the tomatoes using a box grater, discarding the skins. Set aside.
Dice the Syros Louza into small pieces.
Crumble the Anthotyro cheese.
In a medium skillet, heat the olive oil over medium heat. Add the grated tomatoes and oregano. Season with salt and pepper.
Cook the tomatoes, stirring occasionally, until they have reduced and thickened into a jam-like consistency (about 15-20 minutes).
Reduce the heat to low. Gently whisk the eggs in a bowl and slowly pour them into the skillet with the tomatoes.
Cook the eggs, stirring very gently and infrequently, until they are just set but still slightly custardy. Be careful not to overcook them.
Stir in the diced Louza and crumbled Anthotyro cheese.
Serve immediately and enjoy!
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