Instructions

1. Heat the oil in a frying pan cook the garlic for 30 seconds, then add the tomatoes and cook for 2 -3 minutes until they have softened. Add the anchovies and cook for one more minute while stirring.
2. Heat a little oil in another frying pan. Whisk the eggs in a small bowl and make one thick or two thin omelettes by pouring the egg mixture (or half of it) into the pan and letting it spread out evenly.
3. When the surface of omelette is solid, slide it onto a plate (and make the second one) then spread the tomato and anchovy mixture on half of the omelette(s), then sprinkle some chopped spring onion and fresh herbs over.
4. Season generously with pepper then turn over the other half, push down and cut in half.
5. (before cutting it up you could put it back to the frying pan for 30 seconds, but it’s not essential!)
6. Serve warm.