The name of the dish, as well as the bits of pork that are simmered until tender and then fried in their fat are called ‘papspalas’ in the local dialect of the island.
Because I make these scrumptious scrambled eggs mostly in the winter, I roast the pale, greenhouse tomatoes to give them more flavor. In the summer, diced fresh, vine-ripened tomatoes are perfect for this, as for any other dish. You just need to cook them a bit longer in olive oil until their juices become syrupy. See also Bonnie S. Benwick’s version at the Washington Post.
Serves 2-3 as a main course, 5-6 as part of a meze spread
