Sunday, May 15, 2011

Kagiana (from Greece)

Compliments of Chef in Love

Garlic - finely chopped
Onion - finely chopped
Fresh rosemary - chopped
Olive oil
Confit (smoked, cured pork) - cubed
Tomatoes - cubed
Sat & pepper
Feta cheese
Fresh parsley

In a large pan, sautee onions, garlic, and rosemary in olive oil.  Add confit to warm it and then add tomatoes.  Add eggs (not beaten) and mix them with a ladle until they are cooked softly.

Serve Kagiana on a platter.  Drizzle with olive oil, then sprinkle with salt & pepper.  Garnish with feta cheese and fresh parsley.  This is a very traditional Greek dish - so serve up warm and enjoy!


  1. Yeah except for now I'm sad because it's blocked in Vietnam and I heard it is in China too. :( Going through withdrawals....

  2. Great read, thanks for sharing this


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