Cut a cross on the bottom of each tomato and place top side down in a bowl or pan. Pour over boiling water to cover the tomatoes. Cover with a lid and leave for about 20 minutes, until the skin is soft enough to peel.

Peel and discard the skin of the tomatoes and chop into small pieces.

Heat a little olive oil and butter in a pan over medium heat. Add the onions and cook until softened.

Add in the garlic and cook for another minute. Add the chopped tomatoes, 2 teaspoons tomato paste and season with salt and pepper.

Mix together and let the tomatoes cook for about 15 minutes, until you have a delicious sauce bubbling away. In the meantime, lightly beat the eggs in a small bowl.

When the sauce is ready, add the eggs and cheese, and immediately start mixing everything together. Continue stirring until the eggs are cooked, for about 3 minutes. Be careful not to overcook it!

Finish with a generous handful of parsley.

Serve immediately with a side of crusty bread to mop up the plate!

Enjoy!