Traditional kagianas

Place some oil in a frying pan, as much as it takes to just cover the bottom, over low heat. Meanwhile, blend the tomatoes in a blender and add them to the frying pan.

Simmer until they absorb their juices, stirring from time to time so that they don't stick to the bottom.

Crack the eggs in a plate and season with salt and pepper.

When the tomatoes absorb all their liquids add in the eggs, constantly stirring until they combine with the tomato and get firm, according to your liking.

Serve in a platter or separate dishes with bread and feta cheese and bon appétit!