foolproofliving

0 Heat olive oil and butter in a 10-inch nonstick skillet over medium heat until melted.
1 Add the chopped onion and green peppers, and season with ¼ teaspoon kosher salt. Cook, stirring frequently, until softened, about 6-8 minutes.
2 Add the cubed tomatoes, stir to combine, and let them soften for about 3 minutes. Season it with ¼ teaspoon salt, Aleppo pepper (or paprika), and black pepper.
3 Using the back of a wooden spoon, gently break the chunks and blend them with the onions and peppers.
4 Meanwhile, crack the eggs in a small bowl, season with ¼ teaspoon salt and a pinch of black pepper, and beat.
5 Pour it over the veggies and spread it throughout the skillet. Lower the heat to medium-low. Cook, stirring frequently with a wooden spoon, until the eggs are barely set. This happens in about 2-3 minutes, so keep a close eye on it.
6 Off the heat, garnish with chopped parsley and season with black pepper, and serve with a crusty loaf of bread.