Kagianas, koskosela

WHAT? 4 eggs 3 crushed medium tomatoes 1 tablespoon Greek yoghurt 70g. Crushed feta 1 onion, 3 cloves garlic, chilli 2-3 tablespoons olive oil Salt, pepper Fresh mint and capers to serve

HOW TO? 

1️⃣In the olive oil, sauté the onions for two minutes. Add the tomatoes and cook in low heat for ten minutes. 2️⃣Mix in a bowl loosely the eggs, yoghurt feta, salt and pepper.

3️⃣Add the eggs and mix them in quickly, so they start cooking. How long you’ll cook them, depends on how you like the eggs. For loose 2-3 minutes is enough. For better cooked 4-5 minutes.

4️⃣Serve with capers mint.