Scrambled Eggs, Spanish Style

Slice green peppers; slice onion thinly.

In 12-inch skillet over medium-high heat in tablespoon of hot olive or salad oil, cook green peppers, onion, garlic, dried thyme leaves and 1/2 teaspoon salt until vegetables are tender-crisp; add tomatoes and hot pepper sauce.

Cook 2 to 3 minutes until tomatoes are softened.

Spoon mixture onto warm large platter to keep warm.