Delicate strips of eggs bathed in simple tomato sauce.
Make the tomato sauce in a pan; heat the olive oil with the garlic. Then add the tomatoes with their juice. Bring to boil, stir then lower the heat to medium low. Add salt and pepper.
While the sauce is cooking, prepare the eggs. Whisk two eggs with a handful of grated parmesan, salt and pepper.
Then, in a non stick pan heat some olive oil and after 2 minutes pour mixture into the pan and cook for about four minutes.
Slide from a pan onto a plate to allow to cool.
Repeat three times with the remaining eggs.
When omelettes are cool cut them in wide strips.
Add the eggs strips to the tomato sauce and stir gently to incorporate. Sprinkle with some grated pecorino and parsely on the top.
