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1 Heat Olive Oil On Medium Heat In A Nonstick Skillet. Add The Onions And Cook Until Translucent, Just Starting To Turn Golden In Color, About 6 Minutes. Add The Tomatoes And Cook Over Low Heat Until The Liquid Evaporates, About 40 Minutes. 2 Whisk The Eggs In A Bowl Until Well Blended. Season With A Little Salt And Pepper. Add The Eggs To The Tomato And Cook Over Medium Heat, Stirring Constantly, And Scraping From The Bottom With A Wooden Spoon. Remove From Heat As Soon As The Eggs Begin To Set, But Are Still Moist, About 3 Minutes. Turn Out Onto A Serving Plate. Serve Immediately.
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