Scrambled eggs with tomato, pepper and olives

Ingredients

• 6 eggs
• 500 g of fresh tomatoes, preferably ripe black Krim tomatoes
• 3 tablespoons of oil
• 1 confit bell pepper
• 50 g of pitted green olives
• 250 ml of water
• salt

In a saucepan over heat, pour in a cup of water and oil. Once the mixture begins to simmer, add the peeled and chopped tomatoes, along with the salt.

Let it simmer for a good while, until the sauce thickens.

Then, add the beaten eggs and mix well until they are fully incorporated.

Place the mixture in a shallow dish and top with strips of bell pepper and chopped olives.