Heat the olive oil in a large nonstick frying pan or sauté pan. Add the sliced peppers, onion, garlic and chilli flakes, and cook over a medium heat for 10 minutes, stirring frequently, until softened but not browned.
Add the tomatoes to the vegetables in the pan. Season, then cook over a medium heat for 7-8 minutes, stirring frequently, until the mixture is very soft and thick, and most of the liquid has evaporated.
Break the eggs into a bowl and add the torn basil leaves. Beat lightly with a fork. Pour the eggs into the pan and stir over a low heat for about 2 minutes or until the mixture has thickened and looks like soft scrambled eggs. Serve immediately.