Eggs & Tomato Juice Puree
Cook Time
15 mins
2 people


6x Medium Sized Eggs

200ml Tomato Juice with Beetroot & Black Carrot

Extra Virgin Olive Oil with Garlic


Sea Salt


Step by step
Here is how we “Dreat” the traditional “Kagianas” recipe…

Place a pan on the heating plate & drizzle generously with extra virgin olive oil naturally flavoured with garlic. Till it warms up break the eggs in a bowl & mix them well. When the olive oil is warm pour a bottle of “Earth Dreat” in, the slightly concentrated all-natural tomato juice with beetroot & black carrot. Leave it for a few seconds to warm up & then start mixing continuously with a whisk while is cooking. When it gets quite thick lower the heat/fire & empty slowly the mixed eggs while keep on mixing thoroughly. When all the eggs are in the pan increase slowly the temperature without stopping the thorough mixing. Season with oregano & sea salt to taste. Remove from fire when you have a nice & thick pinkish puree. The tips to have a great “kagianas” are: 1.continuous mixing in order to avoid getting big pieces of cooked egg & 2. the moment you remove it from the fire since if it gets a bit more cooked it will release again liquids & make it very watery!

Enjoy with nice toasted bread & love!

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