Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion (chopped)
  • 1 green bell pepper (Anaheim or Holland peppers will work as well), (cored, seeded and chopped)
  • Kosher salt
  • 2 vine-ripe tomatoes
  • 3 tablespoons tomato paste
  • Black pepper
  • ½ teaspoon dried oregano
  • 1 teaspoon Aleppo pepper, (more for later)
  • 4 large eggs, (beaten)
  • Crushed red pepper flakes, (optional if you like spicy)
  • 1 French baguette for serving (thickly sliced (optional))

Instruction

  • In a 10-inch skillet, heat 2 tablespoons over medium heat. Add the onions and peppers and season with kosher salt. Cook for 4 to 5 minutes, stirring regularly until softened (being careful not to brown the onions).
  • Add the tomatoes and tomato paste. Season with a little more kosher salt, black pepper, oregano, and Aleppo pepper. Cook for a few minutes over medium heat, stirring occasionally, until the tomatoes soften but still hold their shape (5 to 7 minutes).
  • Push the tomato and pepper mixture to one side of the pan. Lower the heat to medium-low. Add the beaten egg, and cook briefly, stirring gently as needed, until the eggs are just set. Fold the tomato mixture into the eggs.
  • Finish with a little EVOO and more Aleppo pepper and crushed red pepper flakes, if you need a little kick. Serve immediately with thick slices of bread.