Eggs with Tomato and Feta

Posted on January 26 2016, By: Dina Fleischman

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!





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