Nigerian Egg Sauce

Heat vegetable oil in a skillet and cook onion for 2 minutes. Add tomatoes, red bell pepper, scotch bonnet, thyme and half of salt, and cook, stirring, until the tomatoes break down and most of the liquid is gone.

Beat eggs with the rest of salt and pour into tomato pepper sauce. Leave for 30 seconds, then stir gently into soft curds until just set.