Kayianas (Greek-style scrambled eggs with grated tomato and feta)

Heat a little olive oil in the pan over medium heat.

Add dried oregano.

Grate the Roma tomatoes directly into the pan on a box grater, keeping the pulp and discarding the skin.

Cook the tomatoes in a wide pan to drive off moisture and reduce the juice until almost dry.

Crack the eggs straight into the pan without beating them first, and cook so parts of the white and yolk set differently for contrast of texture.

Turn off the heat and finish with crumbled feta.