Kagianas (Greek Eggs and Tomato)

Ingredients

• large ripe tomatoes, quart ered
• tablespoon solive oil
• salt and freshly ground black pepper to taste
• eggs, beaten

Instructions

1. Place tomatoes into a food processor; blend until smooth.
2. Heat olive oil in a skillet over medium high heat. Stir in tomatoes, salt, and pepper; cook and stir until all liquid has evaporated from the tomatoes, 10 to 15 minutes.
3. Reduce heat to medium. Add eggs; cook, stirring constantly, until mixture is evenly dry and no large chunks remain, 7 to 10 minutes.

Tips

In step 2, if the liquid isn't evaporating from the tomato mixture, turn the heat up to high.