When it is hot out, you really want something quick but still need it to be satisfying. And there are always eggs in the fridge.
2 large, ripe tomatoes
2 tablespoons extra-virgin olive oil
1 garlic clove, finely chopped (optional)
1 tablespoon fresh oregano
4 large eggs, slightly beaten
½ cup crumbled feta cheese
Salt and pepper, to taste
In a frying pan over medium heat, warm the olive oil and add the garlic. Cook for a minute or so, careful not to burn. Add the tomatoes and cook to remove most of the water. Pour in the eggs and herbs. Season with salt and pepper. Stir all together with a wooden spoon. Remove when the eggs are cooked to desired doneness, anywhere between 5 and 8 minutes. Transfer to serving plates and sprinkle with crumbled feta cheese.