Crack eggs into a bowl. Add water and beat vigorously.

Meanwhile, preheat a greased skillet (I prefer a smaller size, like 7 or 8 inches) and pour in the mixture.

As soon as the eggs set at the bottom, add the feta cheese and onion, sprinkling evenly.

Cover the pan with a pot lid larger than the pan circumference and let cook for three to four minutes, until eggs are almost set.

Meanwhile, slice the tomatoes in half and grate over a bowl with a box grater on the largest hole. Grate the cut side of the tomato down until the skin. Discard (or eat) the skin.

Add the minced garlic to the tomato.

Uncover the eggs and place the grated tomatoes in a line down the center, and top with basil leaves.

Fold egg in half over the tomato-basil filling. Serve immediately.