2 tablespoons extra virgin olive oil

1 medium yellow onion, chopped

1 green bell pepper (or Anaheim/Holland pepper), chopped

Kosher salt, to taste

2 vine-ripe tomatoes, chopped

3 tablespoons tomato paste

Black pepper, to taste

½ teaspoon dried oregano

1 teaspoon Aleppo pepper (more to taste)

4 large eggs, beaten

Crushed red pepper flakes (optional, for extra heat)

Thickly sliced French baguette or country-style bread, for serving

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Heat olive oil in a 10-inch skillet over medium heat. Add chopped onion and bell pepper with a pinch of salt. Cook for 4–5 minutes until softened.
Stir in chopped tomatoes and tomato paste. Season with more salt, black pepper, oregano, and Aleppo pepper. Cook for 5–7 minutes until tomatoes are soft but intact.
Push the tomato-pepper mixture to one side of the skillet. Reduce heat to medium-low and pour in the beaten eggs on the other side.
Gently cook the eggs, stirring occasionally, until just set and still moist.
Fold the tomato mixture into the eggs. Stir gently to combine, then remove from heat immediately.
Drizzle with olive oil and sprinkle with Aleppo or red pepper flakes if desired. Serve hot with crusty bread.