Skin the tomatoes and cut into small cubes.

Put an ungreased pan over a medium heat and cook tomatoes for about 10 minutes, until juices are absorbed.

Add olive oil and stir.

Beat the eggs with salt and pepper in a bowl.

Stir in the feta and pour mixture into the pan with the tomatoes.

Stir well, making sure that mixture spreads out evenly.

Simmer on a medium heat for a few minutes.

Do not over-cook because the eggs can dry out.

Serve with toasted bread and sprinkle with chopped spearmint.