Clean the broccoli and cut into small florets. Peel the broccoli stem generously and cut into small slices. Remove the roots of the tomato stalks, cut crosswise, scald with boiling water, quench, peel and dice. Peel and dice the onions. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Dice the sheep cheese. Heat sunflower oil (4 tbsp) in a pan, add onion cubes, garlic clove cubes, ginger cubes and chilli pepper cubes and sauté / stir fry. Add the cleaned broccoli and stir-fry with it. Spread the tomato cubes over it, extinguish / pour on the chicken stock, add the sheep's cheese and season with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches). Let everything simmer / boil with the lid on for about 10 minutes. Whisk the eggs (2 pieces) with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches), spread over the broccoli and tomato pan and cook without a lid for approx. 10 minutes until almost all of the liquid has boiled away. Serve garnished with parsley.