Roast the peppers on a griddle until the outer layer is slightly charred on all sides. Place them in a bag for a few minutes to sweat. Once the skin peels off easily, take them out, dip them in water, and peel off the skin quickly after soaking.

As soon as you start with the peppers, begin the sauce. In a pot, cook the 3 tomatoes, onion, garlic, and cloves with the cup of water.

Open the peppers and remove all the seeds and veins if you don't want them to be spicy. Rinse, stuff them with cheese, and close with a toothpick.

To make the batter, it's important that the eggs are at room temperature. To separate the whites from the yolks, make a hole at the top of the shell so the yolk comes out without breaking. I use my hand to catch it and let the white slip through my fingers into the mixer bowl. Beat the whites until stiff peaks form (this is when the mixture is completely white and forms peaks when touched). Add the yolks, one by one.

Add olive oil to a pan, covering the bottom with about 1/4 inch of oil. Heat on a large burner over medium-high heat while you finish dipping each pepper in the fluffy egg mixture. Use only a wooden spoon to help cover it completely.

Once you confirm the oil is hot (this is very important so it doesn't absorb too much oil), fry the pepper on all sides. Turn with two spatulas to protect the batter.