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1
Heat the olive oil in a large saute pan.
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2
Add the onions, garlic, bell peppers, and ground chilli powder.
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3
Cover and cook over medium-low heat for about 45 minutes, until very soft, stirring from time to time.
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4
If the vegetables start to stick to the pan, add a tablespoon of water.
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5
In the meantime, blanch and peel the tomatoes: fill a medium saucepan with enough water to cover them and bring to a simmer (without the tomatoes).
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6
Remove from heat and lower the tomatoes into the water with a slotted spoon.
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7
Let sit for a minute and remove with the spoon.
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8
Let cook and then peel, core, and quarter the tomatoes.
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9
Discard the juices and seeds.
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10
When the peppers and onions are very soft, add the tomatoes, season with salt and sugar, if using, and cook uncovered over medium heat for 20 minutes, until all the moisture has evaporated.
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11
(The vegetables can be cooked up to a day ahead and refrigerated in an airtight container).
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12
Crack the eggs in a medium mixing bowl, season with salt, and beat very lightly with a fork, just to break the yolks.
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13
Pour into the pan and cook over medium-high heat for a few minutes, stirring gently with a spatula, until soft curds form and the eggs are almost set, but still a little runny.
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14
Serve immediately- transfer into a warmed dish or serve straight from the pan- with thinly sliced dry-cured ham, if desired.
