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)
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!