|Olive oil||2 Tablespoon|
|Shallots||2 , finely sliced|
|Garlic||1 Clove (5 gm), crushed|
|Green peppers||4 , cored, seeded and cut into strips|
|Red pepper||2 , cored, seeded and cut into strips|
|Ripe tomatoes||1 1⁄2 Pound, peeled and chopped (700 Grams)|
|Chopped fresh herbs||1 1⁄2 Tablespoon|
|Eggs||4 , lightly beaten with plenty of salt and freshly ground pepper|
|Freshly ground black pepper||To Taste|
Heat the oil in a large frying pan over moderate heat.
When the oil is hot, add the shallots and fry them until they are golden.
Add the garlic and peppers and fry until the peppers are nearly tender.
Stir in the tomatoes and herbs and cook until the tomatoes have formed a pulp.
Pour in the eggs and cook, stirring once or twice, until the mixture sets lightly.
Serve immediately on warm plates.