Nestled in the scenic landscapes of Peloponnese’s Mani region lies a culinary treasure: Singlino. This smoky delight is crafted from pork, meticulously cured with an array of spices and lovingly smoked using traditional techniques.
Alongside this savory masterpiece stands Kayianas, also known as Strapatsada,—a side dish that’s a local favorite. Velvety scrambled eggs intertwine with ripe tomatoes, creating a dish that’s both simple and bursting with robust flavors. Together, they epitomize the essence of Mani’s culinary heritage, offering a taste of tradition you won’t soon forget!
Kayianas & singlino from Mani: Pork and scrambled eggs with tomato sauce
Print RecipeIngredients
- 4 ripe tomatoes
- 8 eggs
- 14.1 oz (400 gr) Singlino from Mani (alternatively pork loin or smoked bacon)
- 3 fl oz (100 ml) olive oil
- Salt
- Black pepper
- Sugar
Instructions
- Grate the tomatoes over a bowl using a vegetable grater. Beat the eggs in another bowl.
- Cut the singlino into cubes or slices.
- Pour the olive oil into a frying pan and let it heat up.
- Fry the singlino until golden brown on all sides. Remove and keep warm.
- Add the grated tomatoes to the pan with a pinch of sugar. Sauté until the liquid has evaporated and a creamy sauce has formed.
- In the meantime, add the salt and pepper to the eggs and whisk together. Add the eggs to the tomatoes in the pan and allow to set while stirring.
- To serve, place a slice of bread on a plate and arrange the kayiana on top together with the singlino.
