– Add the garlic and chili flakes and cook another minute.
– Add the tomatoes with a bit of salt and pepper and stir them up. Cook them down until the tomatoes soften and lose some of their juices. Don’t let the pan dry out.
– Beat the eggs in a bowl very lightly, then pour them into the pan. Top with remaining cheese.
– Cover and cook them until the eggs are starting to set. Remove from heat and let the eggs finish cooking.