Chop or grate tomatoes. Either way, they break down, so I chop. Put most of the 1/4 cup olive oil to pan on medium high heat. Add tomatoes, oregano, salt, and pepper. Cook for about 10-15 minutes on medium high. Cook until most of the liquid cooks off and the tomatoes begin to get dry.
5 medium ripe tomatoes, 1/4 cup olive oil, 2 tablespoons oregano, pepper to taste, 1 tsp salt
Lower the heat to medium and crack the eggs on top of the tomatoes. then stir until they all scramble together and begin to solidify. The cooking of the eggs takes about 4 minutes. I call it done once there is no egg white liquid left and is a soft custard like texture.
5 eggs
Plate the eggs and top with some broken up feta. Please do not buy crumbled feta. It crumbles fine on its own. The crumbles are quite salty and dry. Also look for a sheep milk feta (not cow) that is in brine. The difference is very noticeable.
4 oz feta broken into pieces
Sprinkle some herbs on it and a drizzle of the remaining olive oil, and dig in!
1 handfull parsley, dill, chive, or mint.
