In a small bowl, beat your eggs well and then stir in the crumbled feta cheese.
Coarsely grate your tomato halves directly into your pan. Discard the skins.
Turn the heat on medium and cook down the water from the tomato, stirring occasionally. Should take 2-3 minutes. Once the liquid is evaporated, add the olive oil and then the egg feta mixture. Season to taste with salt and pepper but keep in mind that the feta is a salty cheese. Stir then flip the eggs into the tomato constantly, for about 3-4 minutes or until you reach your desired consistency of fluffiness and doneness.
Notes
Top with your favorite fresh herb. I used fresh chives but basil and parsley also work beautifully.Traditionally served with some fresh bread.