In the Peloponnese, where eggs with tomato are the absolute comfort food, they call this type of omelette Kayanas. If possible, opt for a good quality, soft Feta. If you can only find one with a dry texture, you can soften it down by adding a generous spoon of greek yoghurt into the crumble.
Heat a pan over medium-high heat. Add 1 tbsp of Extra Virgin olive oil, the diced tomatoes and the paste (if using). Cook for 4-5 mins, stirring occasionally. Crumble the Feta into the pan. Add the eggs, without breaking the yolk. After 1-5 mins, turn the heat to medium-low and cook until the eggs are ready. They should be a little runny. Season with a crumble of oregano and serve with Extra Virgin olive oil drizzled, toasted bread.
2 eggs
150g Feta cheese, crumbled
1 large ripe tomato, peeled & diced
1 tsp tomato paste (optional)
some freshly crumbled Greek Oregano from Taygetus
some Extra Virgin Olive Oil
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