Greek Feta and Cherry Tomato Scramble

• 94
  4 eggs, cracked and lightly beaten

  Eggs Organic94$7.75Buy from Creme de la Crop
• 94
  1 tbsp Greek extra virgin olive oil

  Original Extra Virgin Olive Oil (500ml)94$32.00Buy from Kosterina
• 90
  1 clove garlic, finely minced

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 71
  1/2 cup cherry tomato passata

  Realfoods By Organico Organic Cherry Tomato Passata 420G71$12.00Buy from SuperfoodUK
• 85
  1/2 tsp dried oregano

  Oregano Organic85$7.50Buy from Whole Spice, Inc.
• 90
  2 oz feta cheese, crumbled

  Raw Goat Feta90$15.09Buy from Nourish Food Club
• 1/4 tsp salt
• 1/4 tsp black pepper, freshly ground

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1. 1

   In a medium bowl, whisk together the eggs, salt, and freshly ground black pepper until smooth and fully blended, about 1 minute.

2. 2

   Warm the Greek extra virgin olive oil in a medium nonstick skillet over medium heat for 1 minute until shimmering.

3. 3

   Add the minced garlic and cook, stirring constantly, for 30 seconds until fragrant without letting it brown.

4. 4

   Pour in the cherry tomato passata and half of the dried oregano. Simmer over medium-low heat, stirring occasionally, for 3 minutes until slightly thickened and reduced.

5. 5

   Lower the heat to low, then pour the beaten eggs directly into the warm tomato mixture.

6. 6

   Gently sweep a heatproof spatula across the bottom and sides of the pan to form soft, tender curds, cooking slowly for 2 minutes.

7. 7

   Scatter the crumbled feta cheese and remaining dried oregano over the pan, folding gently for 1 minute just until the cheese begins to warm through and the eggs are cooked to a soft, custardy finish. Remove from heat and serve immediately.