We will start by peeling the tomatoes: on the bottom of each tomato, score with a knife an “X-mark”. Place them into a bowl, filled with boiling water and let them stand for 1-2 minutes. Remove the tomatoes and then peel them. We then cut the tomatoes in half, remove their seeds and then finely chop them.
We put the tomatoes into a deep frying pan, sprinkle with the sugar and pepper to taste and simmer, until most of their liquids have been absorbed.
In the meantime put in a bowl the eggs, add the feta cheese, oregano and beat them with a whisk to combine.
We pour into the frying pan the olive oil and when hot, add the egg and feta cheese mixture and stir to combine. Continue frying for about 4-5 minutes, until the “kayana” sets. Since the feta cheese is a salty kind of cheese, you do not have to add any salt.
Remove the pan from the heat and serve the “kayana” warm.