1-Heat the olive oil in a 10-inch skillet over medium heat. Add the onion and bell pepper, season with kosher salt, and cook, stirring occasionally, for 4-5 minutes until softened but not browned.

2-Stir in the chopped tomatoes and tomato paste. Season with additional salt, black pepper, oregano, and the 1 tsp Aleppo pepper. Cook for 5-7 minutes, stirring intermittently, until the tomatoes soften yet retain shape.

3-Push the tomato-pepper mixture to one side of the pan, lower heat to medium-low, and pour the beaten eggs into the cleared space. Let them set briefly, then gently stir and fold the vegetable mixture into the eggs until the eggs are just set and still moist.

4-Drizzle a little more olive oil over the top, sprinkle with extra Aleppo pepper and, if desired, crushed red-pepper flakes. Serve immediately with the bread on the side.