Finely chop red and yellow bell peppers.

Finely chop chives and garlic.

Grind black peppercorns.

Finely chop onion.

Blanch tomatoes in hot water for 30 seconds until the skin cracks.

Drain the hot water and cool the tomatoes under running water.

Peel off the tomato skin and chop into small pieces.

Heat olive oil in a saucepan over medium heat.

Add chopped ginger and garlic and sauté until softened.

Add chopped onions and sauté until slightly brown.

Add yellow and red bell peppers and sauté until lightly crunchy.

Add blanched tomatoes and sauté for 2 minutes.

Add tomato puree, paprika powder, oregano, pepper powder, cumin powder, and salt.

Mix well and cook over low heat until the tomatoes are well cooked.

Break in the eggs one by one.

Do not disturb the eggs for a few seconds.

Lightly move the eggs with a spatula, mixing them with the tomato mixture.

Cook the eggs over low heat until soft and cooked.

Sprinkle chopped chives on top and serve hot.