Greek Tomato and Feta Scrambled Eggs

Method

1. 1Coarsely grate the tomatoes into a bowl using the large holes of a box grater, discarding the empty tomato skins.
2. 2Heat the olive oil in a wide non-stick skillet over medium heat. Add the grated tomatoes, oregano, salt, and black pepper.
3. 3Simmer the tomato mixture for 7 to 8 minutes, stirring occasionally, until most of the excess water has evaporated and a thick sauce forms.
4. 4Whisk the eggs lightly in a bowl and pour them directly into the skillet with the reduced tomatoes. Reduce heat to low.
5. 5Gently stir and fold the eggs for 3 to 4 minutes until softly set. Remove from heat immediately, fold in crumbled feta cheese, and finish with torn fresh basil.