Grate the tomatoes into a bowl and discard the skins. Add the tomatoes and olive oil to a non-stick pan. Cook on high until the tomatoes thicken and reduce to a thick paste. Don't add salt. The feta is salty enough. You want most of the water from the tomatoes to have evaporated before you add the eggs.
Crack the eggs into a bowl. Add chilli flakes and crumble in 75 grams of feta with your fingers. Whisk to break up the yolks and combine the eggs and feta.
After the tomato sauce has reduced, turn the heat down to medium. Pour in the egg and feta mixture. Let them cook for a few seconds without stirring, then pull a rubber spatula across the bottom of the pan to form soft loose curds.
Repeat, making sure they don't brown. They will continue to cook slightly with the residual heat in the pan. Keep an eye out and take off the heat when the eggs are still slightly under.
Transfer to your serving dish. Top with a good drizzle of olive oil, oregano, and crumble over the remaining feta.