Score the bottom of the tomatoes crossly cut, put them in a pan of boiling water, let them cook for half a minute, drain and cool them down under running cold water. Drain them and cut them finely. In a frying pan, fry the onions with 2 spoonsful of olive oil on a low heat until they become translucent and add the mint and salt. Continue frying, always keeping a low heat, add the tomatoes and let it all cook together until the juice of the tomato evaporates. Remove the pan from fire. In another frying pan, heat the remaining oil, add the eggs and stir continuously until the eggs set, but still have a creamy texture. Add the eggs to the tomatoes and stir all ingredients together, add salt and serve sprinkled with the cheese.
5 medium sized, ripe tomatoes,
2 medium sized onions,
4 tbsps olive oil, 6 eggs, slightly beaten,
1 tsp dried mint leaves,
Salt, grated hard cheese (i.e Kefalotyri οr dried anari)