Chop all ingredients and keep them ready.

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

Drain water and cool tomatoes under running water.

Peel off the skin and chop the tomatoes into small pieces.

Heat a saucepan on medium heat and drizzle some oil.

Add chopped ginger and garlic and sauté until softened.

Add chopped onions and sauté until slightly browned.

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

Add blanched tomatoes and sauté for 2 minutes.

Add tomato puree along with paprika, oregano, pepper, cumin, and salt.

Mix and cook on low heat until 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 and mix through the tomato mixture.

Cook the eggs in low heat until soft and cooked.

Serve hot, sprinkled with chopped chives.