1. |
Heat olive oil on medium heat in a non-stick skillet. |
2. |
Add the onions and cook until translucent, just starting to turn golden in color, about 6 minutes. |
3. |
Add the tomatoes and cook over low heat until the liquid evaporates, about 40 minutes. |
4. |
Whisk the eggs in a bowl until well blended. Season with a little salt and pepper. |
5. |
Add the eggs to the tomato and cook over medium heat, stirring constantly, and scraping from the bottom with a wooden spoon. |
6. |
Remove from heat as soon as the eggs begin to set, but are still moist, about 3 minutes. |
7. |
Turn out onto a serving plate. Serve immediately. |