4 large eggs
1 long green pepper or cubanelle pepper (sliced thin)
3 small ripe tomatoes (peeled & diced)
1 tbsp olive oil
½ tsp freshly ground black pepper
Pinch of salt
Sautee the green peppers in olive oil in a non-stick pan for a few minutes. Add the tomatoes. Cover the pan so that the juices of the tomatoes stay in the pan. Stir occasionally. In five minutes, the tomatoes should be soft. Separately, beat the eggs in a bowl with some salt. You can adjust the salt to your liking. Then slowly pour the beaten eggs in the pan with the tomatoes and peppers and stir gently until the eggs get mixed with the tomatoes and peppers. Put heat on low and cover for a few minutes until the texture of the eggs on top should look soft. Sprinkle some freshly ground black pepper and enjoy for breakfast.
