Kagianas (Greek Eggs and Tomato)

Ingredients

• 3 large ripe tomatoes , quartered
• 3 tablespoons olive oil
• salt and freshly ground black pepper to taste
• 6 eggs , beaten

Instructions

1. 1

   Place tomatoes into a food processor; blend until smooth.

2. 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. 3

   Reduce heat to medium. Add eggs; cook, stirring constantly, until mixture is evenly dry and no large chunks remain, 7 to 10 minutes.