Place a nonstick pan over high heat and let it get very hot.
Dice the onion into 0.5 cm cubes.
Add 3 tablespoons of olive oil to the pan and add the onion and the diced pepper till they caramelize – light brown. Take them of the pan to a plate.
Scrape the tomatoes back and forth against the grater’s large blade and discard the skin. Then add them in the pan with the sugar.
Cook for 6-8 minutes so the liquid from the tomatoes evaporates.
Crack the eggs into a bowl and add some pepper.
Whisk with a fork just to break up the yolks and add them to the pan.
Mix with a wooden spoon for 1 minute, until the eggs start to cook. As soon as they start to set, remove from heat.
Grate the feta cheese and pepper and stir until incorporated.
Seasoning with salt as you please.