This gloriously quick version of scrambled eggs is a Brocante Breakfast favourite, served with a slice of seeded sourdough, a pot of Earl Grey and the Sunday Papers. What could be more relaxing? Whip it up and enjoy.
Place a medium-sized pan on the stove over a medium heat. Add the olive oil and the garlic, cook for a minute until fragrant.
Add the grated tomatoes and cook until all the water from the tomatoes has evaporated, about 10 minutes.
Add the eggs and oregano to the pan and season to taste with salt and pepper. Stir well and remove when the eggs are cooked to the desired consistency, approximately 3-5 minutes.
Divide the scrambled eggs between 2 plates and crumble over the feta cheese.
Ingredients
Directions
Place a medium-sized pan on the stove over a medium heat. Add the olive oil and the garlic, cook for a minute until fragrant.
Add the grated tomatoes and cook until all the water from the tomatoes has evaporated, about 10 minutes.
Add the eggs and oregano to the pan and season to taste with salt and pepper. Stir well and remove when the eggs are cooked to the desired consistency, approximately 3-5 minutes.
Divide the scrambled eggs between 2 plates and crumble over the feta cheese.
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