In a large frying pan brown the onions in the olive oil.

Add the tomatoes, lower the heat and leave them to cook until most of the liquid is absorbed.

When the sauce is quite thick, try it. If it’s a little sour, add a teaspoonful of sugar.

Add the eggs and stir with a wooden spoonful. Season with salt.

Serve hot with a generous grind of black pepper. If any scramble is left over, no need to worry, put it in the fridge. It’s delicious cold the next day.

If you like mint, sprinkle a little of the finely chopped herb on top. What more could this simple dish ask for than a fresh, mild white wine. Try Laoutari, Strophilia, Semele, Palatino. Or even the refreshing rosé Ayoritiko Tsantali.