Peel and dice the onion into small pieces, roughly ¼-inch cubes. Dice the tomatoes, discarding excess seeds if you want a drier result. Crack the eggs into a bowl, add a pinch of salt and dried oregano, and whisk lightly until just combined — a few streaks of white and yolk are fine.

Heat the olive oil in a medium non-stick or cast iron pan over medium heat for about 1 minute until it shimmers. Add the onion and cook for 3–4 minutes, stirring occasionally, until soft and translucent with no colour.

Add the diced tomatoes to the pan and cook for 2–3 minutes, stirring gently, until they begin to soften and release their juices — you'll notice the fresh tomato smell coming through.

Pour in the eggs and reduce the heat to medium-low. Stir steadily with a wooden spoon, pushing the mixture from the edges toward the center, for 6–8 minutes, until the eggs form soft, creamy curds. Pull the pan off the heat when the eggs are mostly set but still look slightly wet on top — they'll finish from the residual heat.

Transfer to a warm plate and serve immediately with crusty bread. Add crumbled feta and a pinch of fresh or dried oregano on top if you like.

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