Tomato and Olive Oil Scrambled Eggs

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

12 ripe plum tomatoes, confit (recipe follows) or 6 canned plum tomatoes (best quality), drained, plus 6 sun-dried tomatoes, coarsely chopped

2 to 3 tablespoons olive oil (less if you use tomato confit)

4 to 5 eggs

Salt

¼ cup thick Greek yogurt

1 good pinch Maraş pepper or red pepper flakes, to taste

Feta cheese, crumbled (optional)

Good fruity olive oil, for drizzling

1 tablespoon chopped fresh oregano or thyme (optional)

2 to 3 tablespoons coarsely chopped parsley (optional)

Toasted whole-wheat bread slices, for serving

Directions at aglaiakremezi.com

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