Kagianas, Greek Eggs Scrambled in Grated Tomato with Feta

What you need

• 4 ripe tomatoes, about 600 g (1 lb 5 oz)
• 8 large eggs
• 60 ml (1/4 cup) olive oil
• 1 pinch sugar
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper, freshly ground
• 120 g (4 oz) feta, crumbled
• 4 slices crusty bread, to serve

Method

Restated from the original video

1. 1

   Halve the tomatoes crosswise. Grate the cut sides on the coarse holes of a box grater into a bowl, until only the skins remain in your hand. Discard the skins.

2. 2

   Whisk the eggs with the salt and pepper in a second bowl until evenly yellow.

3. 3

   Warm the oil in a wide frying pan over medium heat.

4. 4

   Add the grated tomatoes and the sugar. Simmer, stirring now and then, until most of the juice has cooked off and the sauce is thick and glossy, 8-10 min.

5. 5

   Lower the heat. Pour in the eggs and stir slowly with a spatula until just set but still soft and creamy, 2-3 min. No raw liquid should remain.

6. 6

   Scatter the feta over the top and fold it in once. Taste and add salt only if needed, since feta is salty.

7. 7

   Put a slice of bread on each plate and spoon the eggs on top. Serve right away.

Imported from saltonomy.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.