Strapatsáda — Tomato and Feta Scrambled Eggs

Dice the ripe tomatoes into small, even pieces. Crumble the PDO feta cheese into small chunks.

In a medium non-stick pan, heat the Greek extra virgin olive oil over medium heat.

Add the diced tomatoes to the pan. Cook, stirring occasionally, for 5-7 minutes, until they soften and release their juices, forming a thick sauce. Season with a pinch of salt and the dried oregano.

While the tomatoes are cooking, crack the eggs into a bowl and whisk them lightly with a fork. Season with a little salt and freshly ground black pepper.

Pour the whisked eggs directly into the pan with the cooked tomatoes. Let them sit undisturbed for about 30 seconds to begin to set at the bottom.

Using a spatula, gently push the cooked egg from the edges towards the center, allowing the uncooked egg to flow underneath. Continue cooking and gently stirring until the eggs are mostly set but still slightly moist and creamy.

Remove the pan from the heat. Gently fold in the crumbled feta cheese. The residual heat will soften the feta without fully melting it.

Serve immediately, perhaps with a slice of crusty bread for dipping. Kali Orexi!