Greek Skillet Pie with Feta, Egg, and Green Chile (Kagianas-Style)

About This Recipe

This skillet pie draws on kagianas, the Greek egg-and-tomato dish also known as a cousin of strapatsada, but bakes the eggs whole in the pan rather than scrambling them, so it sets into a rustic, sliceable pie with crisp edges and a soft, custardy center. Green chile is not classic to Greek cooking, but a small amount stirred into the tomato base is a welcome modern touch that many Greek-American and island kitchens have adopted for extra brightness. The technique that matters is building a thick, jammy tomato-pepper base before the eggs go in, so the pie doesn't turn watery, then baking uncovered so the top browns lightly while the center stays soft. Feta is added in the last few minutes so it warms through without melting into the eggs completely, leaving pockets of salty, tangy cheese throughout. Served straight from the skillet with warm pita for scooping, this is an honest, everyday Greek egg dish -- simple pantry ingredients turned into something substantial enough for dinner, not just breakfast.

Ingredients

Serves 4

• 3 tbspolive oil
• 1onion(diced)
• 1green bell pepper(diced)
• 1fresh green chile(seeded and minced)
• 3 clovesgarlic(minced)
• 4ripe tomatoes(diced, or 1 can crushed tomatoes)
• 1 tspdried oregano
• 0.75 tspsalt
• 8eggs
• 150 gfeta(crumbled)
• 0.25 cupfresh dill(chopped)
• 4pita breads(for serving)

Instructions

1. 1

   Build the base

   Preheat oven to 200C/400F. Heat olive oil in an oven-safe skillet over medium heat. Cook onion and bell pepper 7-8 minutes until soft.

2. 2

   Add chile and garlic

   Stir in green chile and garlic, cooking 1 minute until fragrant.

3. 3

   Simmer the tomatoes

   Add tomatoes, oregano, and salt. Simmer 12-15 minutes until thick and jammy, most liquid evaporated.

4. 4

   Add the eggs

   Make 8 small wells in the sauce and crack an egg into each. Transfer skillet to the oven.

5. 5

   Bake

   Bake 10-12 minutes until whites are just set and yolks are still slightly soft, or longer for firmer yolks.

6. 6

   Finish and serve

   Scatter feta and dill over the top in the last 2 minutes of baking. Serve straight from the skillet with warm pita.

Variations

• •

  Skip the chile entirely for a classic, mild kagianas.

• •

  Add crumbled sausage or diced ham to the tomato base for a heartier dinner version.

• •

  Use halloumi instead of feta for a firmer, meltier cheese finish.

Storage

Best eaten fresh since baked eggs lose texture on reheating. Refrigerate leftovers up to 1 day and reheat gently, covered, in a low oven.

Frequently Asked Questions