2 small tomatoes — chopped
2 cloves garlic — minced
1 small onion — chopped
5 eggs — slightly beaten
Saute onion and garlic in vegetable oil (preferably safflower or sunflower) until opaque and tender. Add tomatoes, and cover. Lower heat and cook until tomatoes are cooked to desired texture (best if not overcooked). Add eggs and turn up heat. Cook until eggs are just dry (some prefer it still somewhat more moist). Salt and pepper to taste.