Greek strapatsada: scrambled eggs with tomato and feta

Ingredients

For 1 serving

• Eggs2
• Tomatoes180 g
• Feta30 g
• Dried oregano1 pinch
• Extra virgin olive oil2 teaspoons
• Whole wheat bread1
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Wash the tomatoes, halve them and grate them, cut side against the coarse side of the grater, keeping the pulp and discarding the skin.
2. Heat the oil in a frying pan over a medium heat, pour in the tomato pulp and cook for 8 minutes, stirring now and then, until it thickens and the liquid has almost evaporated.
3. Meanwhile, beat the eggs in a small bowl and crumble the feta.
4. Lower the heat, pour the eggs into the tomato and stir slowly for 2 minutes, until set but still soft.
5. Turn off the heat, fold in the crumbled feta, season with the oregano and a grind of black pepper and serve with the toasted wholemeal bread.