Strapatsatha (Greek scrambled eggs with tomatoes)

1Using a box grater, grate 2 large, well-flavoured tomatoes (2 large) into a bowl.

2Heat 1 tbsp extra-virgin olive oil (1 tbsp) in a saucepan and add 1 puréed garlic clove (1), stirring it gently over a low heat. Turn up the heat and add the tomatoes (including their juices). Cook, stirring a little, until the moisture has evaporated and you have a thick pulp (about 8 minutes). It’s important that the mixture isn’t watery.

3Season. Add 4-5 beaten large eggs and the leaves from chopped oregano sprigs, and cook over a medium-to-low heat for 5-8 minutes.

4Divide the eggs between four plates and sprinkle 50g crumbled feta (50 g) and oregano leaves on top.