← Nouns Cooking · Greek

Ingredients

• 3 tbsp extra virgin olive oil
• 4 ripe plum tomatoes, peeled and chopped
• 1 clove Garlic, chopped (optional)
• 60 g Kalamata olives, pitted and chopped
• 6 Eggs
• 80 g Feta, crumbled
• 30 g kefalotyri or parmesan, grated
• 2 tsp mint or fresh oregano, chopped
• Black pepper

Method

1. Heat the oil in a frying pan over medium heat. Add the tomatoes and garlic and cook for 8–10 min, stirring, until the juices have evaporated and the tomatoes are thick and jammy.
2. Stir in the olives and cook for 1 minute.
3. Crack the eggs straight into the pan and let them sit for 30 seconds, then gently fold them through the tomatoes with a spatula, in big soft curds, rather than scrambling hard.
4. When the eggs are almost set, scatter over the feta, grated cheese and mint and fold once more. Take off the heat while still glossy.
5. Season with pepper (olives and cheese bring the salt) and serve at once with toasted country bread.

Tips

• Grate the tomatoes on a box grater to skip the peeling.
• In Mani, cooks add a little smoked pork (siglino) with the tomatoes.

Sources

Written in our own words after cross-checking these recipes:

Diane Kochilas OliveTomato