Eggs and tomatoes

Instructions

1. Dice the tomatoes, and thinly slice the onion and pepper.
2. Heat the oil in a frying pan over medium heat and cook the onion and pepper for 3 minutes.
3. Add the tomatoes and let them simmer for 4 minutes, until they release their juice.
4. Crack the eggs into a bowl, beat them with the salt and pepper, then pour them into the pan.
5. Stir gently with a spatula until the eggs are just set but still soft.
6. Sprinkle with chives or parsley and serve straight away with toast.