-Olive Oil -Yellow Onion -Bell Pepper -Dried Oregano -Red Pepper Flakes -Diced Tomatoes
-Salt -Pepper -Eggs -Parsley -Feta
Begin by dicing bell pepper (any color) and onion.
Heat olive oil in a skillet over medium heat. Once hot, add the diced onion and bell pepper, along with dried oregano and red pepper flakes or Aleppo pepper. Sauté until the vegetables have softened.
Add diced tomatoes (with the juices), salt, and black pepper. Stir to combine.
Continue to sauté for about 2-3 minutes more, or until everything is heated through.
Lightly beat eggs, then pour them into the skillet.
Cook the eggs, stirring frequently until they are just barely set and still soft (about 2-3 minutes).
Sprinkle chopped fresh parsley over the eggs.
Top with crumbled feta and more black pepper, if desired.