|Onions||2 Medium, thinly sliced|
|Bacon drippings||1 1⁄2 Tablespoon|
|Green pepper||1 Small, cored, seeded and cut into long, thin strips|
|Long pepper||1 Small, cored, seeded and cut into long, thin strips|
|Ripe tomatoes||3 Small, peeled, cored and chopped, reserve juice|
|Marjoram leaves||1⁄2 Teaspoon, crumbled|
|Thyme leaf||1⁄8 Teaspoon, crumbled|
|Freshly ground pepper||1⁄8 Teaspoon|
1. Saute onions in drippings in a large, heavy skillet over moderate heat about 10 minutes until golden and soft; as onions cook, separate into rings. Add peppers and saute, stirring occasionally, 10 minutes, or until tender. Add the tomatoes and their juice and half of the marjoram, thyme, salt and pepper, cover and simmer over lowest heat about 15 minutes; uncover and simmer for 10 to 15 minutes longer until almost the consistency of a puree.
2. Beat eggs with remaining marjoram, thyme, salt and pepper; pour into skillet with the vegetable mixture and cook slowly, pulling the "set" eggs from edge of skillet toward center and tilting so that the uncooked eggs run underneath.