Prepare ingredients. Make sure you peeled and chopped vegetables as instructed.
Grab a large enough saute pan, add liquid oil and start roasting the onions over medium-low heat.
When the onions turn yellow, add the peppers and cook together. You can lower the heat to avoid burning vegetables.
Add ½ tablespoon of butter just before adding the tomatoes, saute for another 1-2 minutes.
Add the remaining ½ tablespoon of butter, add the tomatoes, close the lid and cook for 5 minutes.
Soften the tomatoes by stirring them occasionally.
Mix a little, and break the eggs directly into the pot. You can add red pepper powder, thyme, basil and some salt as you wish in this step.
Cook the egg mixture without burning too much, keeping it on low heat for 1-2 minutes and continue stirring. Once finished, take it to the serving plate with a spoon and serve.