Strapatsada (Greek tomato scrambled eggs)

Halve the tomatoes and grate them cut side down on the coarse side of a box grater, discarding the skins. You'll end up with a skin-free tomato pulp.

Heat the olive oil in a frying pan over medium heat, add the tomato pulp, season lightly with salt and cook uncovered, stirring, until the liquid has almost evaporated and the sauce is thick, 7–8 minutes.

Crack the eggs into a bowl and beat them with a fork and a pinch of pepper. Skip the salt — feta is salty enough.

Turn the heat down to low, pour the eggs into the tomato sauce and stir with a spatula until they set into soft curds, 2–3 minutes. A minute before the end, crumble in the feta and stir it through.

Take the pan off the heat while the eggs still look slightly glossy — the heat of the pan will finish them and keep them tender.

Spoon onto plates, sprinkle with oregano and serve straight away while hot. Done!