Heat the oil in a large, nonstick frying pan and cook the onion and peppers over a moderate heat for about 4–5 minutes until softened. Add the garlic and cook for a further 1 minute, then add the measured water. Cover the pan and simmer for 2 minutes.
Beat together the eggs and cream in a jug. Remove the lid from the pan, pour in the eggs and stir over a low heat with a wooden spoon until the eggs are creamy and cooked.
Meanwhile, lightly toast the bread slices. Serve the eggs spooned over the warm toast.