Yield 4 servings
1 Yellow onion, roughly chopped
1 Green pepper, diced
3 Roma tomatoes, seeded, diced
4 Large eggs, beaten
TT Aleppo pepper, ground
TT Oregano, to garnish
2 tbsp EVOO
1 tbsp Fresh minced parsley, to garnish
3 tbsp Tomato paste
TT Salt and pepper
1 Baguette, thick sliced
Heat EVOO in a pan and heat. Add onions and green peppers and saute until translucent and soft. Season to taste with salt and pepper.
Add diced tomatoes and tomato paste to the pan and saute tomatoes until soft, about 2 minutes.
Add Aleppo pepper, crushed red pepper and oregano to taste. Lower heat to medium low, add eggs and mix until the eggs start to set.
Remove from heat and drizzle a little EVOO over the mixture. Top with parsley.
Serve with baguette slices.