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Ingredients

• •Eggs
• •Tomatoes
• •Green peppers
• •Onion
• •Olive oil
• •Black pepper

Steps

1. 1Heat olive oil in a wide skillet over medium heat and add sliced green peppers and onion.
2. 2Sauté for about 5 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
3. 3Add chopped tomatoes and cook for another 8 to 10 minutes, stirring occasionally, until they break down into a thick, saucy mixture and most of the liquid evaporates.
4. 4Season the mixture with salt and black pepper.
5. 5Crack the eggs directly into the pan, spacing them evenly over the tomato mixture.
6. 6Stir gently with a spatula so the eggs scramble loosely and mix through the sauce rather than forming a solid layer.
7. 7Cook for another minute or two, just until the eggs turn softly set but still slightly glossy.
8. 8Remove from the heat and serve straight from the pan with crusty bread for dipping.