Prep. Time: 10′ Cooking Time: 15′ Serves 4
Ingredients:
- 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
Instructions:
- 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.
Source: Argiro Barbarigou
