Scrambled eggs with tomato sauce was a frequent lunch or quick supper in my childhood.
It was a frequent dish in my mother’s house during summer, after the sea, after playing out with friends.
It was delicious, it was nutritious, it was cheap and there were always tomatoes and eggs in the fridge.
Feta cheese and homemade (or some good) bread, are not simply optionally. Feta cheese and bread, accompanies this dish!
5-6 tablespoons extra virgin olive oil
600 gr ripe tomatoes, roma type, chopped
1 clove garlic finely chopped
salt and pepper to taste
1 tsp sugar
Put the oil in a non stick frying pan.
Peel the tomatoes.
Put the tomatoes and garlic in the pan, add salt, pepper and sugar to taste and let them cook for 20 minutes. Stir occasionally.
Break eggs into a mixing bowl, and whisk lightly.
Pour eggs over the tomato sauce, let the eggs cook till set on the bottom (for about 5-8 min.) before giving them a stir.
Season to taste.
Serve with feta cheese and homemade bread!