Eggs with Tomato and Feta

This simple recipe for scrambled eggs with fresh tomatoes and feta is one of the first things I learned to cook.  The summer I turned 12, my brother was home from university and working the night shift as a waiter for a diner in the Canarsie section of Brooklyn (we lived in Park Slope).  My job was to wake him up at 2:00 in the afternoon and get him his breakfast.  Making breakfast was way easier than waking him up.  :-)  This makes a nice addition to brunch and is quite hearty without being too filling.

Ingredients (for 2 generous servings)

  • 6 eggs (beaten)
  • 2 ripe tomatoes, peeled and chopped
  • 3/4 cup crumbled feta
  • 2 tablespoons extra virgin olive oil
  • salt and pepper to taste


This is one time that you should definitely use fresh, ripe tomatoes if possible.  In a pinch, packaged chopped tomatoes (I like Pomi) will do, but fresh makes a big difference in the flavor.


To quickly and easily peel the tomatoes, bring water to a boil in a small pot, drop the tomatoes in for about three minutes, remove form water, let cool and ta-da! the peel slips right off.


Add the extra virgin olive oil to a hot skillet.  Add chopped tomatoes and cook between 5 and 8 minutes until the tomatoes soften and combine with the oil to make a light sauce.


Add feta and stir for 30 seconds, (you want some of the feta to melt a bit but still have some whole pieces as well).  It should look like the following picture.



Add your eggs.


Stir continuously to prevent sticking.


And..... you're done!




Dina Fleischman
Dina Fleischman


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