In a heavy pan over a low heat, sweat the onion in 3 tablespoons of the olive oil until soft and translucent.
Add the peppers and chilli flakes. Continue to sweat over a low heat, stirring frequently, for 5–8 minutes.
Add the tomatoes to the pan, season with salt and pepper, and cook until the mixture is thick and the tomatoes have broken down.
Scramble the eggs in the remaining oil, seasoning to taste with salt and pepper. Fold the pepper purée into the eggs, and serve hot.