The quintessential Greek island summer breakfast. It is an alchemical emulsion of ripe, summer tomato water and eggs. The secret is to grate the tomatoes and boil them until their water is almost completely gone, concentrating the lycopene and sweetness before the eggs are added.
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The Reduction. Place the grated tomato pulp and olive oil in a skillet over medium-high heat. for 10-12 minutes , stirring occasionally, until all the watery juice has evaporated and you are left with a thick, fragrant tomato jam.
The Eggs. Lower the heat to medium. Pour the beaten eggs into the tomato reduction.
The Scramble. Stir continuously for 2-3 minutes . You want the eggs to remain soft and custardy, with the red oil of the tomatoes.
The Cheese. Just before the eggs are fully set, stir in the crumbled feta and oregano. Cook for 30 more seconds so the cheese softens but doesn't melt completely.
Serve hot over toasted country bread with a final drizzle of raw olive oil.
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