1kg ripe tomatoes cut in eights
2 garlic cloves
2 green peppers
1 tsp sugar
Heat the oil in a large pan and throw in the garlic, green peppers and tomatoes. Add the sugar and some salt. Once the liquid from the tomato has been reduced, beat the eggs and pour them into the pan. Add the salt, pepper and thyme, and frequently mix with a spatula. Once the scrambled eggs are ready, put them in a platter and crumble the tsalafouti on top.
Season with lots of black pepper.