Strapatsada

Ingredients

• 4 very ripe tomatoes, about 500 g
• 4 large eggs
• 100 g feta, crumbled
• 3 tbsp olive oil
• 1 small onion, finely chopped, optional
• 1/2 tsp dried oregano
• Salt and black pepper
• Crusty bread, to serve

Before you cook

• Halve the tomatoes and grate the cut faces on the coarse side of a box grater, discarding the skins
• Crumble the feta
• Beat the eggs lightly with a fork and season them with pepper only
• Finely chop the onion if using

Steps

1. Warm 1 tablespoon of the olive oil in a wide non-stick frying pan over medium heat.
2. Cook the chopped onion for 5 minutes until soft and translucent.
3. Pour in the grated tomato and add a good pinch of salt.
4. Cook the tomato for 8 to 10 minutes, stirring occasionally, until the watery liquid has gone and what remains is thick, darkened and smells sweet rather than sharp.
5. Stir in the remaining olive oil and the oregano.
6. Pour the beaten eggs over the tomato and let them sit untouched for 20 seconds.
7. Scatter the crumbled feta across the surface.
8. Draw a wooden spoon slowly through the pan in wide folds, turning the egg into the tomato rather than stirring it.
9. Keep folding for 2 to 3 minutes until the eggs are just set but still glossy and soft.
10. Take the pan off the heat while the eggs still look slightly underdone, as they will keep cooking.
11. Grind black pepper over the top and serve straight from the pan with bread.