Scrambled eggs with tomato and feta

Scrambled eggs with tomato and feta

My alternative to the greasy, meat heavy fry-up

My friend’s father was the one who introduced me to this dish (thanks James!). We’d been staying in France and he offered to teach me how to make it when we arrived at breakfast and started circling him (and his plate) like the gannets we were.

I’ve adapted the recipe slightly as in the original, he added green olives marinated in olive oil. It is yummy but I’ve replaced the olives with spring onions in the recipe below, partly as I don’t have the same type of olives that would do this dish justice, and also because they can be a bit heavy on the taste buds first thing in the morning.

As much as I love a typical fry up with bacon and sausage and baked beans etc, there are some mornings when I want something hot and eggy without the meat fest, so this dish is perfect. Plus as a Chinese person, we’ve always loved the combination of eggs and tomatoes – it makes a regular appearance at dinnertimes in our house.

Preparation and ingredients

Eggs, tomatoes, feta, pinch of herbs, spring onions. Couldn’t be simpler.

1 teaspoon olive oil (for frying)

2 ripe tomatoes (quartered or cut into chunks)

50g feta cheese (cubed or crumbled)

1 spring onion (sliced)

2 large eggs (lightly beaten so you still get the yolk and egg white running separately)

A good pinch of dried thyme and oregano

In a frying pan, heat the olive oil and add the tomatoes, spring onions and feta cheese. Toss gently until the feta starts to melt. Add the dried herbs and toss again. Pour the beaten eggs and stir until you reach the consistency of scrambled eggs that you like (I prefer mine soft scrambled and still running in parts). Finish with a grind of black pepper, a drizzle of olive oil and scatter a few more of the dried herbs over the top. The feta’s salty enough so you shouldn’t need any further seasoning.