← Nouns Cooking · Greek

Ingredients

• 3 ripe tomatoes (about 400 g)
• 3 tbsp Olive oil
• 4 large eggs
• 60 g Feta, crumbled
• 1 pinch Sugar (optional)
• 1 pinch Dried oregano
• Salt
• Black pepper
• 2 slices crusty bread, to serve (optional)

Method

1. Halve the tomatoes and grate the cut sides on a box grater into a bowl until only the skins are left in your hand. Throw the skins away.
2. Heat the oil in a frying pan over medium heat. Add the tomato pulp with a pinch of salt (and sugar if the tomatoes are sharp) and simmer for 8–10 min, stirring now and then, until most of the liquid has gone and it looks jammy.
3. Lightly beat the eggs. Turn the heat to low, pour them in and stir slowly for 1–2 min, just until they are softly set but still glossy.
4. Scatter over the feta, oregano and black pepper and serve straight from the pan with bread.

Tips

• Cooking the tomatoes down properly is the secret; watery tomatoes make watery eggs.
• Out of season, use 400 g good tinned chopped tomatoes.
• Serve with gluten-free bread to keep it gluten-free.

Sources

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

My Greek Dish Souvlaki for the Soul