8Eggs, whites and yolks lightly beaten but not whisked
3tablespoonsEVOO, (Extra Virgin Olive Oil)
1 ½ teaspoonsSea Salt
1teaspoonfreshly ground Black Pepper
Instructions
Put a large saucepan on medium-high heat and drizzle the oil. A minute later add the tomatoes and let the juices come together and thicken. Season with the salt and pepper.
Toss the eggs, stir, lower the fire to low/medium and cover the pan until the eggs have cooked, about 3 minutes, and in the last minute uncover, stir and serve.