• 500 grams ripe tomatoes
• 2 fresh green peppers
• 4 eggs
• 5 - 6 tbsp. olive oil
• 1 tbsp. chopped basil
• 1 tsp. sugar
• salt 
• black pepper

Peel and chop tomatoes. Put them in a large frying pan and cook gently for about 5 minutes. Beat the eggs with a fork and put aside. Chop the pepper. When half of the liquid evaporates from the tomatoes add chopped pepper, salt, black pepper and sugar. Stir and let them cook gently for 5 minutes. When all of the liquid evaporates, pour the olive oil and the beaten eggs evenly all over the tomatoes, while stirring gently. Cook slowly for a few minutes until the eggs are cooked but not too solid.