Ingredients:

5 medium ripe tomatoes peeled and cubed

5 eggs

100g crumbled feta cheese

1/2 teaspoon oregano

Olive oil to fry

Sea salt and freshly ground black pepper

Preparation: 

• Heat the olive oil in a skillet or non-stick pan and add tomatoes
• Keep mixing until all the juices evaporate and it become a dense sauce
• Add salt and pepper
• With a spoon make a hole in the sauce and break an egg directly into the hole. Repeat this for each egg
• Continue cooking the eggs in a medium low heat, try not to overcook, the egg should be cooked and yolk should stay runny
• Crumble feta and add oregano