In a small bowl add the salt, black pepper, crushed chillies, finely sliced green chilli to the eggs then beat well with a fork until fully combined.

In a skillet pan add the butter and oil then heat up until the butter has completely melted.

Slice the tomatoes into 1cm thick slices then arrange on the pan in a single thin layer.

Cook the tomatoes for 2-3 minutes on medium heat then flip over.

Carefully pour the egg mixture on top of the tomatoes and top with the cheese and dried oregano.

Cover and cook for 3-4 minutes until the eggs are cooked through.

Garnish with finely chopped coriander

Gently slide onto a plate and enjoy!