Strapatsada

Instructions

1. Halve 250 g of very ripe tomatoes across the equator and grate the cut faces on the coarse holes of a box grater set over a bowl, stopping when only the flat skins are left in your hand. Discard the skins; you want a loose, seedy pulp.
2. Crack 3 eggs into a bowl, season with a small pinch of salt and a grind of black pepper, and beat with a fork just until the yolks and whites are combined, no more, or the curds turn rubbery. Crumble 40 g of feta into rough pieces and set both aside.
3. Warm 1 tbsp of extra virgin olive oil in a small non-stick or well-seasoned frying pan over medium heat. Tip in the grated tomato, add 0.25 tsp of sugar and a pinch of salt, and let it bubble steadily for 8-10 minutes, stirring now and then, until the watery liquid has cooked off, the pulp is thick and jammy and the oil beads at the edge of the pan.