Peel the tomatoes and cut them into small cubes. Place them in a skillet over medium heat and cook until most of their liquid evaporates.

Dice the onion and bell pepper. Cut the zucchini lengthwise into quarters, then slice thinly.

In a skillet, add the olive oil and sauté the onion, bell pepper, and zucchini. Once they soften, add the tomatoes and the remaining ingredients. When it starts to simmer, add the eggs one at a time and stir gently with a fork. Do not beat them as for an omelet; you want small pieces to form. Simmer until the eggs are cooked through.

Serve with a little extra olive oil and pepper.