0 Place a large non-stick over medium heat
1 Add 2 tablespoons of extra virgin olive oil along with the grated red onion and garlic into the skillet and cook for 2 minutes stirring consistently
2 Add 15 ounces of diced tomatoes, 1/4 teaspoon of dried oregano and a big pinch of salt and black pepper and stir to combine
3 Bring the mixture to a low simmer
4 In a small dish, whisk 4 eggs and season with salt and black pepper
5 Push the tomato mixture to one half of the skillet and add the whisked eggs to the other half
6 Cook the eggs, stirring occasionally, until they are soft scrambled
7 Stir to combine the scrambled eggs with the tomato mixture
8 Spoon the eggs over crusty bread and top with crumbled feta and fresh parsley or basil
9 Enjoy!
