Sfouggato from Kefalonia

Ingredients for 4 servings:

• 4 eggs
• 4 m.-large tomato(s), ripe
• 100 ml olive oil
• 350 g feta cheese
• 3 pinches of pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Feta cheese, tomatoes, egg dish

Peel and deseed the tomatoes and cut into larger pieces. Add the tomatoes to a hot pan and allow to soften. Then add the oil, season with pepper and let it simmer slowly. The tomato pieces should still be partially visible. Meanwhile, cut the feta cheese into bite-sized pieces and place the eggs, uncooked, in a bowl. When the liquid from the tomatoes has almost evaporated, add the eggs to the pan and stir quickly, but not for too long. The egg whites should still be visible in some places. When the eggs begin to set, add the feta cheese and leave on the stove for two minutes. Then remove from the pan. Can be served warm, at room temperature, or cold. Serve with either white bread or French fries.