Greekvegetarianbreakfasteggs

Greek Scrambled Eggs with Tomato and Feta

Name: Greek Scrambled Eggs with Tomato and Feta
Total time: 20 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 3 pc Ripe tomatoes; 2 tbsp Olive oil; 1/2 tsp Dried oregano; 4 pc Eggs; 60 g Feta; 2 slices Crusty bread

Grated ripe tomato cooked down until jammy, then stirred with soft eggs and salty feta. A sunny breakfast with toast.

20 minutesServes 2Easy

Ingredients

Ripe tomatoes3 pc
Olive oil2 tbsp
Dried oregano1/2 tsp
Eggs4 pc
Feta60 g
Crusty bread2 slices

Method

01
Halve the tomatoes and grate the cut sides on a coarse grater into a bowl, discarding the skins.
02
Heat the oil in a frying pan over medium heat, add the tomato pulp and oregano, season lightly and simmer for 8 minutes until most of the liquid has gone and it looks thick and jammy.
03
Beat the eggs, pour them into the pan, turn the heat to low and stir gently for 3 minutes until softly set. Toast the bread meanwhile.
04
Crumble the feta over, add a grind of pepper and serve with the toast.

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