Add the peeled and finely chopped tomatoes with their juices, salt, peppers, oregano, sugar, garlic, and butter to a skillet. Simmer the tomatoes until all their liquid has evaporated and the mixture thickens.

Add the beaten eggs, feta cheese, and heavy cream. Whisk quickly and vigorously so the eggs stay soft and do not fully set.

Serve plain or on toasted bread, sprinkled with chopped parsley.