How to make it
6 steps. Take it one step at a time.
Heat the extra virgin olive oil
Heat the extra virgin olive oil in a large non-stick frying pan over medium heat.
Add the grated tomatoes
Add the grated tomatoes to the pan. Cook, stirring occasionally, for about 8-10 minutes or until most of the liquid has evaporated and the tomatoes have formed a thick paste.
10 minWhisk the eggs together
In a small bowl, whisk the eggs together with a pinch of salt and pepper.
Pour the eggs into the pan
Pour the eggs into the pan with the tomatoes. Stir continuously with a spatula, scraping the bottom of the pan to combine the eggs with the tomato mixture.
Just as the eggs begin
Just as the eggs begin to set but are still creamy, stir in the crumbled feta cheese and dried oregano. Cook for 1-2 more minutes until the cheese is slightly softened but not fully melted.
2 minRemove from heat
Remove from heat and serve immediately, preferably with toasted sourdough or crusty bread.
A little kitchen wisdom
Ensure the tomatoes are cooked down until most of their juice has evaporated to avoid a soggy dish. For the best flavor, use high-quality Greek extra virgin olive oil and authentic sheep's milk feta.
