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Heat the olive oil in a medium pan on medium fire, sauté onion until soft, add the minced garlic and sauté for 1 minute.
Add the tomatoes and sauté for another 2 minutes.
In a small bowl mix the tomato paste with 2-3 tablespoons water. It should be thick and creamy. Add it to the pan and simmer for 5-7 minutes until tomatoes wilt.
Beat the eggs in a small bowl and pour into pan, increase heat, mix quickly with a spoon carefully not smashing the tomatoes and heat for about 2 minutes until the eggs thicken.
Remove from pan, serve on plate. Add salt (as needed.
Sprinkle with crumbled feta, dried oregano and mint.