A simple breakfast dish that's just as good at any time of day. Greek scrambled eggs with tomatoes. If you want, you can add chopped roast peppers to the tomatoes before adding the eggs. This is easy to scale up and with all the wonderful in season produce available in summer, there are lots of choices!
Ingredients
- 4 large, well-flavoured tomatoes
- 2 tbsp extra-virgin olive oil
- 2 garlic cloves, grated to a purée
- 8-10 large eggs (depending on appetite), lightly beaten
- leaves from 3 sprigs of oregano, chopped, plus more to serve
- 100g feta, crumbled
Method
- Using a box grater, grate 4 large, well-flavoured tomatoes into a bowl.
- Heat 2 tbsp extra-virgin olive oil in a saucepan and add 2 puréed garlic cloves, stirring it gently over a low heat. Turn up the heat and add the tomatoes (including their juices). Cook, stirring a little, until the moisture has evaporated and you have a thick pulp (about 8 minutes). It’s important that the mixture isn’t watery.
- Season. Add 8-10 beaten large eggs and the leaves from 3 chopped oregano sprigs, and cook over a medium-to-low heat for 5-8 minutes.
- Divide the eggs between four plates and sprinkle 100g crumbled feta and oregano leaves on top.
- Enjoy! You can serve as is or with some crusty toast of your choosing.