Greek scrambled eggs with tomato and feta

Categories: April

Ingredients

• extra-virgin olive oil
• 1 small garlic clove, finely sliced
• 2 fresh tomatoes
• 4 eggs, lightly beaten
• 2 pieces sourdough bread
• 100g feta
• sprig fresh flatleaf parsley, chopped
• 1 red chilli, deseeded and finely sliced

Directions

1. Heat a saucepan until medium-hot and add a splash of olive oil. Gently fry the sliced garlic for a few seconds, then, using the coarse side of a cheese grater, grate the tomatoes into the pan. Season with salt and pepper. When the tomato pulp starts to boil, add the eggs and stir until lightly scrambled. Grill the pieces of bread and drizzle with olive oil. Serve the tomatoey eggs on top and sprinkle with the feta cheese, parsley and chilli.

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