This is soul food Greek style. In winter we make it with high quality organic drained canned tomatoes, but it is most delicious in summer during the peak of tomato season. We watched a 1 1/2 y. o. come running again and again, saying “more egg” when this was served at a patio brunch recently. The quality of the eggs (organic pastured brown eggs) and the tomatoes (organic heritage) contributes greatly to this dish. If you can find barrel feta (our co-op has it!), even better.
1/2 C olive oil
3-4 C peeled tomato bits without juice and seeds (fresh is best)
1 1/2 tsp salt
1 tsp freshly ground black pepper
1 dozen eggs, whisked
1-1 1/2 C crumbled sheep’s milk feta (optional)
4 basil leaves shredded
In large heavy sauté pan heat oil and add tomato bits, stirring. Let simmer over medium heat, stirring occasionally until liquid thickens. Add salt and pepper. Stir and while stirring pour eggs into pan. Allow eggs to set about 30 sec. to one minute and scrape bottom of pan to bring up solids and release more egg to the bottom. Continue this process until the eggs are lightly cooked and no raw egg remains. Turn off heat. Sprinkle feta on top and cover for 5 minutes. Serve in a large platter with basil shreds sprinkled on top. Serve with cassava wraps or some keto bread, or almond flour muffins.
Note: If tomatoes are really ripe they should peel easily with a sharp knife. Otherwise dip in boiling water for 10 seconds and remove. After peeling, slice in half crosswise and with thumb release juice and seeds from each nook. Save to use in soup. You want only the walls of the tomato for this dish with as little juice as possible. Cut into 1/2 inch bits. Sheep feta is made with A2 milk, which some people tolerate.
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