Heat the olive oil in a non stick skillet on medium high heat. Once the oil is hot add in the tomato sauce and cook for 1 minute.
Once the tomato sauce is gently bubbling, stir in the cumin, parsley, salt and pepper and leave the sauce to simmer for 5 minutes.
In a bowl whisk the eggs until they are completely broken up. Drizzle the eggs in a circle motion over the sauce so that they are evenly distributed around the entire pan. Cover with a lid and leave to cook for 4 minutes until the eggs have completely set. Run a spatula around the outside of the omelete to loosen the sides if there is any runny egg in the middle, tilt the pan to let move the runny egg to the outside of the pan where it will cook faster.
Once the egg has completely set, slide the omelette onto a plate and garnish with additional parsley before serving