Heat the olive oil in a skillet over medium heat until shimmering and fragrant.
Add the chopped onion and bell pepper to the skillet, sautéing until they soften and become fragrant, about 3-4 minutes.
Stir in the chopped tomatoes and cook until they release their juices and the mixture thickens slightly, about 5-7 minutes; you'll notice the aroma intensify and the tomatoes turn a deeper color.
Season the mixture with a pinch of salt and black pepper, adjusting to taste.
In a bowl, whisk the eggs until smooth and slightly frothy, then pour them evenly over the simmering tomato mixture.
Reduce the heat to low and gently stir or fold the eggs into the vegetables, allowing them to cook slowly and develop a tender, curdy texture, about 3-5 minutes.
Once the eggs are set but still soft and creamy, remove the skillet from heat and serve immediately hot, garnished with herbs if desired.
