Strapatsada (strapatsada à la feta)

Instructions

1. Peel the tomatoes after dipping them for one minute in boiling water, then grate them over a bowl to catch the flesh and juice, or chop them into small dice.
2. Finely slice the onion and the pepper, then cook them gently in the olive oil for 5 minutes, without browning.
3. Add the tomato and simmer over medium heat for about 8 minutes, until the mixture is soft and the excess water has evaporated.
4. Lightly beat the eggs with the salt and pepper, then pour them into the pan.
5. Stir gently with a spatula, scraping the bottom, as for scrambled eggs, for 3 to 4 minutes, until the eggs are just set but still soft.
6. Off the heat, add the crumbled feta and the oregano, mix quickly and serve immediately with grilled bread.