Scrambled eggs with tomatoes, pepper, and olives

Ingredients

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

In a saucepan over the stove, pour in a cup of water and the oil paint. Once the mixture starts to simmer, add the peeled and chopped tomatoes, as well as 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 sprinkle the surface with strips of pepper and chopped olives.