Prepare all the ingredients, chopping the vegetables however you like. Beat the eggs with salt to taste.

In a skillet with hot oil, sauté the vegetables.

Add the eggs and stir gently.

Add the tomato purée and mix well. Cook over medium heat until the oil is visible at the bottom and the mixture has thickened.

To serve, place a little white rice on the plate and spoon the scrambled eggs on top.