A delightful and easy-to-make dish combining the freshness of tomatoes and herbs with the richness of eggs.
Heat the olive oil in a frying pan over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the chopped tomatoes and herbs to the pan.
Stir occasionally to prevent sticking and ensure even cooking.
Season with salt, pepper, and sugar, stirring to combine.
Taste and adjust the seasoning as needed.
Pour the beaten eggs evenly over the tomato mixture.
Distribute the eggs evenly for consistent cooking.
Cook gently, stirring occasionally, until the eggs are set but still soft.
Avoid overcooking to maintain a creamy texture.
Serve the dish warm, garnished with additional fresh herbs if desired.
Pair with crusty bread or a side salad for a complete meal.
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