Revoltillo de huevos

• 6 large eggs
• 4 tomatoes chopped, roma tomatoes
• 1 cup mixed bell peppers we used red, green and orange
• 2 tbsp corn oil
• 1/4 cup onions chopped
• 1 tbsp salt
• 2 tbsp white vinegar

Instructions

• Chop the tomatoes, onions, and peppers
• Whisk the eggs in a bowl
• Heat corn oil in a large skillet over medium-high heat
• Add the onions, peppers, and salt to the skillet
• Stir for about 1-2 minutes
• Add the chopped tomatoes and cook until tender. Crush the tomatoes with a fork as they cook
• Continue cooking until the liquid reduces by about half
• Pour in the eggs and spread them lightly over the mixture. Allow the eggs to cook for about 45 seconds before stirring
• Stir and repeat the 45-second wait and stir process
• Add the white vinegar and stir every 30 seconds until the eggs are fully cooked
• Serve with boiled or mashed green plantains, toasted bread, or your preferred side