1 small onion, chopped
2 tablespoons olive oil
3 carrots, peeled
2 red bell peppers, sliced
1 red bell pepper, sliced into bulb
6 tomatoes, drained, in fresh (unpeeled) containers
2 eggs, lightly beaten
water as needed
salt and pepper to taste
Lightly warm thy butter in a large pot over medium heat. Saute onion and carrots in oil until tender, about 1 minute. Stir in tomato, eggs and water; reduce heat to medium-low and cook, stirring occasionally, until tomatoes are completely absorbed, 10 minutes. Stir in salt and pepper and simmer, without stirring. (You can also use liquid simmered beans to reduce water.)
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