Italian scrambled eggs

Ingredients for 4 servings:

• 3 garlic cloves
• 1 onion(s)
• 4 tomatoes
• 2 bell peppers
• 3 tbsp olive oil
• 8 eggs
• Salt
• Pepper, freshly ground
• 1 bunch parsley, flat

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the garlic and onion and chop into small cubes. Briefly place the tomatoes in boiling water and skin them. Remove the stem ends from the tomatoes, quarter the flesh and dice them. Wash the bell peppers, remove the stems and seeds, and dice them. Heat oil in a pan. Fry the garlic and diced onion. Add the bell peppers and simmer over low heat for about 5 minutes. Beat the eggs and season with salt and pepper. Add the diced tomatoes. Pour the egg mixture into the pan, stir well, and let it set for 6-10 minutes. Rinse the parsley, pat dry, pluck the leaves from the stems, finely chop, and sprinkle over the eggs.