A rustic Greek skillet pie of eggs baked over sauteed peppers, tomato, and feta, with a bright green chile kick.
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.
Serves 4
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.
Stir in green chile and garlic, cooking 1 minute until fragrant.
Add tomatoes, oregano, and salt. Simmer 12-15 minutes until thick and jammy, most liquid evaporated.
Make 8 small wells in the sauce and crack an egg into each. Transfer skillet to the oven.
Bake 10-12 minutes until whites are just set and yolks are still slightly soft, or longer for firmer yolks.
Scatter feta and dill over the top in the last 2 minutes of baking. Serve straight from the skillet with warm pita.
Cook the tomato base until it's genuinely thick and jammy before adding eggs, or the pie will be watery and won't hold together when sliced.
Use a fresh jalapeno or serrano for the chile -- either gives real heat and brightness without overwhelming the tomato base.
Pull the skillet from the oven while the yolks still jiggle slightly; they'll continue setting from residual heat.
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.
Best eaten fresh since baked eggs lose texture on reheating. Refrigerate leftovers up to 1 day and reheat gently, covered, in a low oven.
This dish is a home-style adaptation of Greek egg-and-tomato cooking, drawing on kagianas and strapatsada traditions found across Greek households, with the baked, skillet-pie format and green chile addition reflecting how Greek-diaspora and island cooks adapt the base dish with what's on hand.
Yes, cover a regular skillet with a tight lid and cook over low heat until the eggs set, about 10-12 minutes, checking occasionally.
A pickled jalapeno, minced, or a pinch of red chile flakes stirred into the tomato base both work as reasonable substitutes.
They were likely baked too long -- pull the skillet out as soon as the whites set and the yolks still look slightly underdone, since they keep cooking in the hot pan.
Per serving (300g / 10.6 oz) · 4 servings total
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