Wash the tomatoes, remove the stem and roughly dice, finely dice the onions, also cut the sheep's cheese into smaller cubes, crack the eggs in a cup and whisk. Leave a little butter out in a pan and let the onions become translucent. Now put in the tomato cubes and heat everything briefly (do not cook), fold in the sheep's cheese and add the eggs. Pepper (salt is actually not necessary as the sheep's cheese is salty enough. Leave everything on the stove over medium heat until the egg has set.

Garnish with olive slices and serve with fresh baguette ...