Before you bottle all those tomatoes

I should have posted this recipe a while ago while tomatoes were in full season in the northern hemisphere.  For those in the southern hemisphere, patience, your tomatoes will soon be in full flood.  This dish is called 'kayena'.  It is easy, really tasty and perfect for a summer evening on the patio with a glass of chilled sauv blanc and some fresh fluffy bread.

The traditional way is to grate the tomatoes so they have a few lumps and are not just plain juice but whizz them in the little mixer for a second and they will be fine.  





For two people.  Grate or whizz 2 or 3 big tomatoes.  This of course depends on the size and the juiciness of the tomatoes.  Half fill a soup plate.  Experiment.  You'll know better the second time round!






Beat four eggs



Put a little extra virgin greek olive oil in a big frying pan.  Add the tomatoes and simmer for about 5 minutes.  Add the beaten eggs and about (depending once again on taste) 200 grams of crumbled feta cheese.  Kiwis, you can use that yellowy cow's milk 'feta' cheese.   I rather liked it. 




Stir till the feta cheese melts and the eggs  set slightly.  And 'Bob's your uncle'.  Spoon into a big plate and take it out on the terrace at sunset. Cut up something from that huge choice of breads that you all have available from the hot bread shop/boulangerie/panetteria/fourno.  Pour a couple of glasses of your favourite alcohol and enjoy the sunset/sound of the crickets/antics of four legged friends.

Ingredients for two people:
4 eggs beaten
2/3 very ripe tomatoes, grated
200grams feta cheese crumbled
Some of the salt of your choice and a good grind of pepper

Stew tomatoes 5 minutes. Add eggs and cheese. Serve when cheese melted a little and eggs somewhat set.  May be quite runny depending on the juice in the tomatoes.

Kali orexi