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Instructions

1. 1

   Heat the butter and olive oil in a large skillet over medium-high heat until the butter is foaming, approximately 1 minute.

2. 2

   Add the chopped onion and sauté for 2-3 minutes, stirring frequently, until it becomes translucent and softened.

3. 3

   Add the diced green bell pepper and minced garlic, cooking for another 2-3 minutes while stirring occasionally until the pepper begins to soften.

4. 4

   Add the diced tomatoes, salt, black pepper, and cumin if using, and cook for 3-4 minutes over medium heat, stirring gently, until the tomatoes release their juices and the mixture becomes saucy.

5. 5

   Crack the eggs directly into the skillet and gently scramble them using a wooden spoon or spatula, folding and mixing them with the vegetable mixture continuously for 2-3 minutes until the eggs are just set but still creamy, not overcooked.

6. 6

   Remove from heat when the eggs still have a slightly glossy appearance and soft curds form, after approximately 7-9 minutes total cooking time. The residual heat will continue cooking the eggs gently.

7. 7

   Transfer to a serving plate and garnish with fresh parsley and additional Aleppo pepper if desired.