Heat a tablespoon of olive oil in a skillet over medium heat until shimmering.
Add the chopped onions and sliced peppers; cook, stirring occasionally, until they soften and become fragrant, about 5 minutes.
Stir in the garlic and chopped tomatoes; cook until the tomatoes release their juices and the mixture thickens slightly, about 7-8 minutes. You should see bubbling and the mixture turning a glossy, rich red.
Season the mixture with salt and pepper, adjusting to your taste, and cook for another minute.
Create small wells in the tomato mixture and pour in the beaten eggs, one at a time, ensuring they remain separated initially for visual appeal.
Allow the eggs to cook gently over low to medium heat, stirring occasionally, until they are softly scrambled and have thickened but remain creamy, about 3-4 minutes.
Sprinkle crumble feta cheese and chopped fresh herbs on top, allowing the heat to slightly melt the cheese and infuse the herbs.
Serve hot, spooned directly onto crusty bread for a complete meal that highlights the vibrant colors and contrasting textures.
