1 Heat the oil in a pan, add the peppers and onions and season well with salt and pepper. Cook slowly, without browning, until very tender (especially the peppers) and then add the tomatoes, garlic and some of the basil and increase the heat for two minutes, mixing well.  2 You can now cool the mixture and keep it in the fridge for up to five days.

3 When needed, reheat the mixture over a low heat until heated right through. Or if cooking for one, take quarter of the mixture and heat.  4 Beat the eggs lightly with salt and pepper to taste. Pour into the thickened tomato and pepper sauce. Stir until the eggs are softly scrambled. Sprinkle with the parsley and some more basil and serve immediately, before the eggs overcook.