Add more oil if necessary, stir in tomatoes and cook without them being juicy, about 1 minute. (Tip: what I do is simply cut away the seed portion of the tomato and use the rest)

Whisk eggs again briefly then pour into the skillet, add salt and pepper, with a small heat-proof spatula stirring constantly until they have reached desired consistency. Garnish with orégano and serve inmediately with crusty bread.