Prep. Time: 10′      Cooking Time: 15′      Serves 4


  • 4 red tomatoes, ripe and firm
  • 6 eggs
  • ¼ cup extra-virgin olive oil
  • ½ cup feta, crumbled
  • Salt
  • Pepper
  • Fresh spearmint to serve, finely chopped
  • Toasted bread to serve


  1. Skin the tomatoes and cut into small cubes.
  2. Put an ungreased pan over a medium heat and cook tomatoes for about 10 minutes, until juices are absorbed.
  3. Add olive oil and stir.
  4. Beat the eggs with salt and pepper in a bowl.
  5. Stir in the feta and pour mixture into the pan with the tomatoes.
  6. Stir well, making sure that mixture spreads out evenly.
  7. Simmer on a medium heat for a few minutes.
  8. Do not over-cook because the eggs can dry out.
  9. Serve with toasted bread and sprinkle with chopped spearmint.

Source: Argiro Barbarigou