Heat a little olive oil in a deep pan and sauté the onion until it withers. Add the KYKNOS tomato pulp and stir for 1-2 minutes.
Then add the chopped KYKNOS tomatoes and season with salt and pepper. Let the sauce simmer for a few minutes, until the many liquids evaporate. Then break the eggs in a bowl and beat them lightly with a fork.
Raise the temperature of the food and add the beaten eggs in one go, stirring constantly with a wooden spatula. Once the eggs are cooked, add the grated cheese, stir and remove from the heat. Serve on plates, sprinkling with fresh parsley or basil leaves. If you want, add a little raw olive oil.
• For a more "full", tomato flavor, pour the pulp (without dissolving it in water), in the pan as soon as the onion is deep-fried and stir for a while to bring out its aromas.
• For a more spicy result, we can add 1 chili pepper to the food or sprinkle at the end with bukovo.