Heat the oil in a non-stick pan over low-medium heat. Saute the peppers and chicken sausage until the chicken sausage is cooked through. Season with salt and pepper.
Add in the eggs, cheese, and tomato. Move the eggs around the pan until they start to firm up and no longer runny but still moist. Remove from the heat. Season with salt and pepper.
Toast the bread.
Serve the eggs with toast and raspberries. Garnish with scallions.