Coarsely chop bell pepper and onion, peal a garlic clove and crush it with the flat side of the knife.
Lightly beat two eggs.
Wash and cut ripe fresh tomatoes or hand crush canned tomatoes.
Over medium heat (5 out of 10) add olive oil to a preheated medium size skillet. Add a garlic clove and cook for a few minutes until slightly browned.
Add chopped onion, add salt and stir.
Add chopped pepper, stir and cook until pepper is softened, about 10 minutes.
Add cut/crushed tomatoes, stir and lower the heat to low (2 out of 10). Cook for 15-20 minutes until the water evaporated and the mixture is thickened.
Stir in lightly beaten eggs until fully cooked, about 2-3 minutes. Serve immediately.