I make my own Tomato Puree by 1. Peeling 12 to 18 medium sized tomatoes (maybe add raw bell peppers) 2. Chopping them into blocks (including the raw bell peppers) 3. Stirring them, adding black salt, black pepper 4. Let it simmer for 2 to 3 hours in low to medium heat 5. Stir occasionally Notice there is ZERO oil I wish to make this with scrambled eggs. Again ZERO oil (and no non-stick pans, I hear they can cause cancer) Question is, how to get firm mixture of eggs and tomato puree. So far, it is rather soggy, no matter how high I turn up the heat. Plus I have 5 minutes in the morning to make this before I rush to the office. Thanks!