Roughly grate the tomatoes into a bowl, discard the stalks and coarse pieces. Heat 3 tbsp. olive oil in a large frying pan, add the tomatoes and cook over a medium heat for about 7 minutes. Whisk the eggs with salt, pepper and oregano and pour the mixture over the tomatoes and continue to simmer for about 4 minutes. Stir gently every 30 seconds. Arrange on a plate, sprinkle with chilli and drizzle with the remaining oil.