When the oil is hot (but not smoky), add the chopped onion and pepper. 1. Add the tomato and sauté until the tomato starts to soften up.
Pour in the eggs, and let them cook for a few seconds without stirring. With a rubber spatula across the bottom of the pan to form large, soft curds of scrambled eggs.
Serve and eat immediately while hot. Serve with an extra sprinkle of salt, a grind of black pepper and salsa or hot sauce (if desired).