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Ingredients

• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small yellow onion, finely chopped
• 3 long green peppers, chopped
• 4 ripe tomatoes, grated
• 1 tsp Aleppo pepper
• 1/2 tsp kosher salt
• 6 large eggs
• 2 oz feta cheese, crumbled
• 2 tbsp chopped parsley

Method

1. Heat the oil and butter in a 10-inch skillet over medium heat and cook the onion and peppers until soft, about 6 minutes.
2. Add the tomatoes, Aleppo pepper and salt and cook until most of the liquid is gone, about 8 minutes.
3. Crack in the eggs, let them set for 30 seconds, then stir gently a few times so they form soft curds streaked with sauce.
4. Cook until the eggs are just set, 2 to 3 minutes, then top with feta and parsley and serve from the pan with crusty bread.

Notes