Koskosela: The easy Santorini summer dish with eggs and vegetables


Koskosela is Santorini's favourite summer breakfast dish. It is made with eggs and ripe tomatoes in a pan. The addition of eggplant gives it even more flavour.

Materials for 4-5 servings:

One purple or white eggplant, grated
50 ml extra virgin olive oil
800 gr. ripe tomatoes, grated
1 tsp. sugar
Six eggs
black pepper


Step 1

In a large pan, sauté the eggplant with half of the olive oil over high heat for 2 minutes, stirring with a spatula. Add the grated tomatoes and salt, lower the heat, and simmer the sauce for about 15 minutes or until it thickens.

Step 2

Add the sugar, enough pepper, the eggs and the remaining olive oil. Stir continuously over low heat to break the eggs and cook for about 5 minutes until they are firm but still juicy.

Step 3

Serve the koskosela with a bit of fresh oregano or on dakos.

READ MORE: Fasolakia with fava beans and sun-dried tomatoes.

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