Greek sausages, traditionally prepared in the countryside after a hog slaughter, are now commercially available and may be found even in the United States.
- 5 ripe medium tomatoes (about 2 lbs.)
- 2⁄3 cup extra-virgin olive oil, preferably from Kalamata
- 1 lb. air-dried pork sausage, such as loukanika, cut into 1/2"-thick slices, or serrano ham, cut into 1" cubes
- 8 eggs, lightly beaten
- Salt and freshly ground black pepper
Grate tomatoes on the large holes of a box grater into a medium bowl, discarding skins, and set tomato pulp aside.
Heat oil in a 10" nonstick skillet over medium-high heat until hot but not smoking. Carefully add tomatoes (they will spatter when they hit the oil) and cook, stirring occasionally with a wooden spoon, until juice from tomatoes evaporates and sauce thickens, about 25 minutes. Add sausage or ham and cook, stirring occasionally, until flavors are well combined and sauce is thick, about 10 minutes more.
Pour eggs into skillet, reduce heat to medium-low, and cook, undisturbed, until eggs are just set, 4-5 minutes. Gently draw eggs into center of skillet with spoon to form large soft curds and continue to cook, undisturbed, for 2 minutes more. Season to taste with salt and pepper.