Back to 3 servings 2 tablespoons extra virgin olive oil 1 tablespoon unsalted butter, optional, for richness 1 small yellow onion, finely chopped, optional 2 green peppers, Anaheim or poblano, or green bell pepper; seeded and diced 2 large ripe tomatoes, about 1 cup, cut into 1/2-inch cubes; drained canned tomatoes can substitute 1 teaspoon Aleppo pepper, or sweet paprika with a pinch of cayenne 1 teaspoon kosher salt, divided 0.5 teaspoon black pepper, freshly cracked, plus more to finish 4 large eggs, lightly beaten 1 tablespoon chopped fresh parsley, optional garnish crusty bread, for serving
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1 Step 1: Set a 10-inch nonstick skillet over medium heat and add the olive oil and butter. Let the butter melt and blend into the oil.2 Step 2: Add the onion, if using, and the green peppers with a pinch of the salt. Cook, stirring often, for 6 to 8 minutes until soft and most of the juices have evaporated.3 Step 3: Add the tomatoes and season with the Aleppo pepper, remaining salt and black pepper. Break them up gently with a wooden spoon and cook about 3 minutes until they begin to soften.4 Step 4: Meanwhile, beat the eggs in a small bowl with a light pinch of salt and black pepper.5 Step 5: Pour the eggs over the vegetables, spread them through the pan, and lower the heat to medium-low.6 Step 6: Stir gently and often for 2 to 3 minutes until the eggs are barely set; they should still look soft and slightly wet.7 Step 7: Remove from the heat. Finish with parsley and a crack of black pepper, then serve immediately while the eggs are still soft and the residual heat keeps them cooking.getsaucepan.com/r/6639f010-984c-54bc-a18a-369f4f5de79d
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