Cretan Kagianas (tomato & scrambled eggs)

Traditional recipe
Recipe ingredients
2 kg of tomatoes
330 gram of "Eleones” extra virgin olive oil
5-6 eggs
salt and pepper
Execution
Select 2 kilos of ripe tomatoes and grate them.
In a saucepan, heat the extra virgin olive oil, add the tomatoes, spill salt and pepper and cook them until they become a nice thick sauce.
In a non-stick pan, add 5-6 tablespoons of the tomatoes (the rest of the tomatoes can be stored in a sterile jar in the refrigerator, adding a layer of olive oil on top to cover the tomatoes).
Beat the eggs, add them to the pan with the tomatoes and mix.
Cover the pan and allow the "Kagianas" to be cooked.
Once all liquids are absorbed, use a plate to turn the "Kagianas" over and leave it until it is also cooked from the other side.
Good luck and enjoy your meal!