Kagianás — Peloponnesian Tomato and Cured-Pork Eggs

Dice the syglino into small pieces and grate the tomatoes or finely chop them.

Heat the Greek Extra Virgin Olive Oil in a non-stick pan over medium heat. Add the diced syglino and cook until it is crispy and has rendered some of its fat, about 3-5 minutes.

Add the grated tomatoes to the pan. Season with a pinch of salt, pepper, and the dried oregano. Cook, stirring occasionally, until the tomatoes have softened and most of their liquid has evaporated, forming a thick sauce, about 7-10 minutes.

While the tomatoes are cooking, crack the eggs into a bowl and whisk them lightly with a fork.

Crumble the feta cheese into the tomato mixture. Pour the whisked eggs over the tomatoes and feta.

Gently scramble the eggs with a wooden spoon, incorporating them into the tomato and feta mixture. Cook until the eggs are just set but still moist, about 2-3 minutes. Do not overcook.

Taste and adjust seasoning if necessary. Serve immediately, perhaps with some crusty bread.