Strapatsada

Ingredients

• 1 1/8 lbripe tomatoes, coarsely grated, skins discarded
• 3 tbspextra virgin olive oil
• 4eggs, lightly beaten
• 2 3/4 ozfeta, crumbled
• 1 tspdried oregano
• 1/2 tspsea salt
• 1/4 ozflat-leaf parsley, leaves chopped

Method

1. 1

   Halve the tomatoes and grate the cut faces on the coarse side of a box grater, keeping your palm flat against the skin. You are left holding the skins, which go in the bin.

2. 2

   Warm the olive oil in a wide frying pan over medium heat. Tip in the grated tomato with the oregano and salt and cook, stirring now and then, until it darkens and no watery liquid pools when you draw a spoon through it.

3. 3

   Pour the beaten eggs into the tomato and stir slowly with a wooden spoon, pulling the setting curds through the sauce. Take the pan off the heat while the eggs still look a little wet.

4. 4

   Scatter the crumbled feta over the top so it softens rather than melts, add the parsley, and take the pan to the table.