Heat the oil in a 4-qt. saucepan over medium heat. Add the onion and garlic and sauté for 5 minutes, until fragrant and browned. Add the green pepper and sauté for two more minutes.

Add the tomatoes and their juices and use a wooden spoon to break the tomatoes up into pieces. Add salt and pepper and simmer for 20 minutes.

Raise the heat to high and pour the eggs into the pot (whole, not scrambled). Mix gently with a spoon, breaking up the egg whites as they cook, but leaving the yolks intact. The egg whites will appear somewhat stringy throughout the dish.

Cook for 10 minutes, until the egg whites are fully white and well scrambled into the tomatoes. Serve in bowls with hot pita or bread.