Hungarian Peppers and Eggs

Ingredients

• 8 large eggs 
• 1 tablespoon olive oil 
• 6 oz onion finely chopped
• 0.1 teaspoon pepper 
• 0.5 teaspoon salt 
• 2  firm-ripe tomatoes 
• 4 oz hungarian wax pepper ) yellow
• 0.8 pound bell peppers yellow

Equipment

• bowl
• frying pan
• spatula

Directions

1. Stem and seed yellow banana and Hungarian peppers (or chilies).
2. Cut banana peppers into 1/2-inch squares. Finely chop Hungarian pepper.
3. Rinse tomatoes, core, and cut in half crosswise. Gently squeeze out and discard seeds and juice; coarsely chop tomatoes.
4. In a 10- to 12-inch nonstick frying pan over high heat, combine oil, onion, all the peppers, and half the tomatoes. Stir often until vegetables are tinged with brown and all liquid evaporates, 7 to 9 minutes.
5. Meanwhile, in a bowl, beat eggs to blend with 2 tablespoons water, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
6. Add egg mixture to vegetables and reduce heat to medium-low. With a wide spatula, lift cooked portion of eggs to allow uncooked portion to flow underneath until eggs are softly set, 1 to 2 minutes.
7. Transfer to plates.
8. Garnish with remaining tomatoes.
9. Add salt and pepper to taste.