Strapatsatha Scrambled Eggs with Tomatoes

• 2 large, ripe, firm tomatoes
• 2 tablespoons extra virgin Greek olive oil
• 1 garlic clove, finely chopped (optional)
• 1 tablespoon fresh or dried mint or oregano
• 4 large eggs, slightly beaten
• 1/2 cup grated Greek kefalotyri cheese
• Salt and pepper to taste

1. Lop off a dime-size piece of the base of the tomato using a sharp knife.
2. Grate the tomato from the base along the coarse side of an upright hand grater.
3. In a 10-inch frying pan over medium heat, warm the olive oil and add the garlic.
4. Cook for a minute or so, careful not to burn.
5. Add the tomatoes.
6. Cook them until all their water has cooked off and all thats left is thick pulp, about 10 minutes.
7. Pour in the eggs and herbs.
8. Season with salt and pepper.
9. Stir all together with a wooden spoon.
10. Remove when the eggs are cooked to desired doneness, anywhere between 5 and 8 minutes.
11. Transfer to serving plates and sprinkle with grated Greek kefalotyri cheese.

ripe, olive oil, garlic, mint, eggs, kefalotyri cheese, salt

Taken from cooking.nytimes.com/recipes/1015963 (may not work)