Cut tomatoes in roughly 1x1cm pieces and set aside.
In a bowl, wisp eggs and add pepper. Do not add salt, as this makes the eggs runny.
In the pan, scramble the eggs by styring continuously. When the eggs are almost done but still a bit raw, put them back up in the bowl.
Add the tomatoes to the pan, and stir until they are a bit mushy but not completely mashed (al dente, as I said to my italian friend who helped me). It took about 3-4 minutes.
Add back the eggs and finish cooking for about 30-60 seconds.
Serve in a fresh bowl as a side!
