Mediterranean scrambled eggs with feta and cherry tomatoes

• 4-5 large eggs
• 240 ml cherry tomatoes, halved
• 120 ml feta cheese, cubed or crumbled
• 30 ml olive oil
• 5 ml dried oregano or dried basil
• Salt and freshly ground black pepper to taste
• 1 block of halloumi cheese or 3-4 thick slices of sourdough bread (for the side)
• 120 ml Greek yogurt or tzatziki (for serving)
• 1 small cucumber, grated and drained (if making a quick dip)

1. In a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the halved cherry tomatoes and sauté for 3-4 minutes until they become soft and slightly blistered.
2. While the tomatoes are cooking, whisk the eggs in a bowl with a pinch of salt and pepper.
3. Pour the whisked eggs into the skillet with the tomatoes. Let them sit for a few seconds, then gently stir with a spatula to create soft curds.
4. When the eggs are mostly cooked but still slightly moist, sprinkle the feta cheese and dried herbs over the top. Remove from heat immediately to prevent overcooking; the residual heat will soften the cheese.
5. In a separate small frying pan, heat the remaining tablespoon of olive oil. Fry the halloumi slices or bread strips until golden brown and crispy on both sides.
6. If making a quick dip, mix the Greek yogurt with grated cucumber and a pinch of salt in a small bowl.

Serve the scrambled eggs directly from the pan or on a large plate. Place the crispy fried halloumi or bread strips on a separate plate. Accompany the meal with a bowl of cool tzatziki or yogurt dip and a cold glass of milk or kefir as shown in the photo.