Mediterranean scrambled eggs with feta and tomatoes

• 4-6 large eggs
• 240 ml cherry tomatoes, halved
• 100g feta cheese, crumbled or cubed
• 15 ml olive oil
• Salt and black pepper to taste
• 2 ml dried oregano
• Side of breaded halloumi or fried bread strips
• Yogurt or tzatziki for serving

1. Heat olive oil in a large non-stick skillet over medium heat.
2. Add the halved cherry tomatoes and sauté for 2-3 minutes until they begin to soften.
3. In a bowl, lightly whisk the eggs with a pinch of salt and pepper.
4. Pour the eggs into the skillet with the tomatoes. Let them sit for a few seconds, then gently stir with a spatula.
5. When the eggs are nearly set but still moist, sprinkle the crumbled feta cheese and dried oregano over the top.
6. Continue to cook until the cheese is warm and the eggs form soft, fully set curds.
7. Remove from heat immediately to prevent overcooking.

Serve hot directly from the pan. Accompany with the fried bread or halloumi strips shown in the image, a side of fresh yogurt or tzatziki, and a glass of ayran or milk.