1. Grate the tomatoes using the coarse side of the grater. Discard the skins. Pour the olive oil into a pan, and once it heats up, add the tomatoes and simmer for 20 minutes over medium heat until the sauce thickens. If your tomatoes aren't very ripe, sauté the tomato paste first to release its aromas, and then add the grated tomatoes. If you are only using tomatoes, add the sugar to cut the acidity of the tomatoes. Add the mint, oregano, salt, and pepper.
2. Stir everything and crack the eggs into the pan. Stir gently until the eggs are cooked, then remove from the heat. If you like, grate a little halloumi into the tomatoes as well.
3. Toast the bread in a toaster and spread a generous amount of the tomato scramble on top. Sprinkle with the grated halloumi and a dusting of dried mint.
