Syglino with Eggs
A rustic Greek dish from the Mani region, where cured pork (syglino) meets eggs and tomato in a hearty, flavorful skillet meal. Perfect for brunch, lunch, or a quick meze with bread and cheese
A rustic Greek dish from the Mani region, where cured pork (syglino) meets eggs and tomato in a hearty, flavorful skillet meal. Perfect for brunch, lunch, or a quick meze with bread and cheese
Info
Prep Time:
20mCook Time:
19mDifficulty Level:
Ingredients
Ingredients
For the skillet:
- 5 ripe, firm tomatoes
- ¼ cup olive oil
- 8 eggs
- 100 g (3.5 oz) Syglino of Mani (traditional smoked and cured pork)
- Salt, to taste
- Freshly ground black pepper
To serve:
- Crumbled Sfela or feta cheese
- Warm, crusty bread
Directions
Prepare the tomatoes:
Peel the tomatoes and cut them in half. Squeeze out excess juice and seeds, then finely chop the flesh.Cook down the tomatoes:
Add the chopped tomatoes to a dry skillet (no oil) over medium-high heat. Cook for about 10 minutes, stirring occasionally, until most of the moisture has evaporated and the flavor has concentrated.Add olive oil:
Pour in the olive oil, stir, and cook for another 2–3 minutes.Sauté the syglino:
Add the chopped syglino to the pan and sauté for 2–3 minutes, allowing the meat to release its smoky aroma.Add the eggs:
In a bowl, lightly beat the eggs with a fork — just enough to break the yolks. Season with a little salt and pepper.Finish the dish:
Pour the eggs over the tomato and syglino mixture. Gently stir a few times over low heat, just until the eggs are set but still soft and slightly creamy.Serve:
Spoon onto plates and top with crumbled sfela or feta. Serve immediately with slices of warm bread.
Recipe Tips
For a winter version, skip the fresh tomatoes and use a spoonful of tomato paste instead — add it while sautéing the syglino to infuse the dish with rich, concentrated flavor