Debbie Matenopoulos is making a Greek dish that can serve as dinner or breakfast.


  • 3 tablespoons exrta virgin olive oil
  • 5 very ripe medium tomatoes, peeled, deseeded, and chopped
  • 1/2 teaspoon of salt
  • 5 large eggs
  • 1/4 teaspoon ground black pepper


1) Heat the oil in a medium non-stick saute pan over medium low heat
Add tomatoes and 1/4 teaspoon salt and cook, stirring frequently, until the tomatoes break down and their liquid has evaporated, about 15 to 20 minutes

2) Beat the eggs together with the remaining salt and the peppep. Reduce heat to a low simmer and stir the eggs into the tomatoes with a wooden spoon. Cook, stirring and fluffing the eggs, for 4 to 6 minutes, or until they have just set but are still a little soft. Do not overcook the eggs - they will continue to cook even when they are no longer in the pan.

3) Remove the pan from heat, and transfer to a large serving dish. Spoon any tomato sauce remaining in the pan over the eggs Serve immediately

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