Greek scrambled eggs with tomatoes, strapatsatha or kagianas

Step 1

Grate the tomato roughly. If your using small cherry tomatoes chop them roughly.

Step 2

Heat the olive oil in a non-stick pan.

Step 3

Add the tomatoes, salt and pepper.

Step 4

Mix through with a wooden spoon until the juices have evaporated, and the tomatoes are starting to caramelize a little.

Step 5

Beat two eggs in a small bowl and pour into your pan with the tomatoes.

Step 6

Stir the eggs through the tomatoes, and intermittently mix until the eggs are cooked.

Step 7

Sprinkle with feta and parlsey if you like, although this is optional.