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Ingredients

• 4 large eggs
• 2 medium tomatoes (300g), diced
• 1 green bell pepper (150g), diced into small pieces
• 1 small onion (100g), finely chopped
• 2 tablespoons butter (30g)
• 1 tablespoon olive oil (15ml)
• 1 teaspoon salt (5g)
• 1/2 teaspoon black pepper (2g)
• 1/4 teaspoon Aleppo pepper or red pepper flakes, optional (1g)
• 1 clove garlic (5g), minced
• 2 tablespoons fresh parsley (10g), chopped
• 1/4 teaspoon cumin, optional (1g)

Instructions

1. Heat the butter and olive oil in a large skillet over medium-high heat until the butter is foaming, approximately 1 minute.
2. Add the chopped onion and sauté for 2-3 minutes, stirring frequently, until it becomes translucent and softened.
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. 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. 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. 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. Transfer to a serving plate and garnish with fresh parsley and additional Aleppo pepper if desired.