Here’s the intro Helen wrote about it that appears on Nigella Lawson’s community site.
“My mouth is watering and my mind is producing glorious memories around this dish. It starts in the garden with an abundance of fresh yummy tomatoes – for this is considered a summertime delicacy when we have way too many tomatoes than we know what to do with and when, it is so hot, that a light and fresh meal is the only thing required.
Simple, quick and easy I would say with just a few ingredients…what more can one ask for? Oh and trust me, you’ll be craving this all year long! Yes, canned tomatoes will suffice in those drab cold winter months when the garden is knee deep with snow. What is it you ask?
Okay, to the point now. Picture this – fresh tomatoes quickly simmered, add luscious olive oil, beaten eggs and our beloved feta! I know … seems ordinary but let me tell you, it will taste anything BUT ordinary. Prepare it, enjoy it and please share!”
Most recipes on-line will tell you to simply chop the tomatoes. However, my mother showed me the correct way of preparing the tomatoes which makes all the difference in the world and I will never do this differently. She cuts them in half and grates them by hand, flesh side against grater. When the skin is reached, discard it – it is not welcome in this dish. Grate directly over a pan, non-stick works best.
5 large tomatoes, grated
Extra virgin olive oil for drizzling
4 large eggs, beaten
Marion Kane has been a leader in the world of food journalism for a few decades. She is an intrepid populist whose work combines social commentary with a consuming passion for all things culinary. For 18 years, she was food editor/columnist for Canada's largest newspaper: the Toronto Star. She lives in Toronto's colourful Kensington Market and is currently a free-wheeling freelance food sleuth®, podcaster, writer and cook.