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Grate 4 ripe tomatoes with the large holes of a box grater and discard the skins. Keep all the juice.
In a skillet, heat 2 tablespoons extra virgin olive oil and cook ½ onion and ½ bell pepper (both chopped) until soft, about 5–6 minutes.
Add grated tomatoes, ½ teaspoon salt, and pepper. Simmer 5–10 minutes, until thickened.
Lower heat, crack in 6 eggs, and gently stir until soft and creamy.
Add 1 teaspoon dried oregano and 4 ounces feta cheese (crumbled). Stir gently, taste, and serve warm with herbs and toasted bread.