Ingredients

1.5 Tbsp extra virgin olive oil
1 Tbsp butter
1 small onion, diced
1 poblano or medium green bell pepper, diced
1/2 long hot green pepper, chopped (optional)
3 vine-ripe tomatoes, chopped
1 tsp Aleppo pepper (or 1/2 tsp paprika and 1/2 tsp red chili flakes)
1/2 tsp dried oregano
salt to taste
pepper (freshly cracked) to taste
4-5 eggs
parsley, for garnish

Directions

Heat extra virgin olive oil in sauté pan over medium-high heat. Add onion and chopped poblano or bell peppers, along with long hot peppers, and sauté for 5 minutes, stirring occasionally, until softened.

Add the chopped tomatoes and sauté for a couple of minutes. Add Aleppo peppers or red chili flakes, along with oregano, salt and pepper. Cook for a few minutes over medium heat, stirring occasionally, for about 5-7 minutes. Stir in butter and mix well.

Crack the eggs on top of tomato mixture. Let the eggs cook for a couple of minutes. Use a spoon to break the yolks and briefly stir and scramble the eggs into the tomato mixture. Don’t stir too much, you juts need it to mix well well with the mixture. Cook until the eggs reach your desired level of doneness. (Traditionally, the eggs are cooked until just barely set, yet still soft, about 3 to 4 minutes total).

Garnish with chopped parsley and a few drizzles of extra virgin olive oil. Serve immediately with crusty, warm bread.