This flavor combination is outstanding. Here I've written to use crushed garlic, but I've also used roasted or sauteed garlic with much success.
- eggs - 3-4
- water - 2 tbsp
- feta cheese - 1/4 cup, crumbled or grated
- green onions or chives - 2 tbsp finely chopped
- plum tomatoes - 2
- garlic - 1 clove, minced
- basil leaves - 4-5
Place eggs in a bowl. Add water and beat vigorously. Meanwhile, preheat a greased skillet (I prefer a smaller size, like 7 or 8 inches) and pour in the mixture. As soon as the eggs set at the bottom, add the feta cheese and onion, sprinkling evenly. Cover the pan with a pot lid larger than the pan circumference and let cook for 3–4 minutes, until eggs are almost set.
Meanwhile, slice the tomatoes in half and grate over a bowl with a box grater on the largest hole. Grate the cut side of the tomato down until the skin. Discard (or eat) the skin. Add the minced garlic to the tomato. Uncover the eggs and place the grated tomatoes in a line down the center; top with basil leaves. Fold egg in half over the tomato-basil filling. Serve immediately