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1. In a 10-inch (25cm) skillet, heat 2 tablespoons over medium heat.
2. Add the onions and peppers and season with kosher salt.
3. Cook for 4 to 5 minutes, stirring regularly until softened (being careful not to brown the onions).
4. Add the tomatoes and tomato paste.
5. Season with a little more kosher salt, black pepper, oregano, and Aleppo pepper.
6. Cook for a few minutes over medium heat, stirring occasionally, until the tomatoes soften but still hold their shape (5 to 7 minutes).
7. Push the tomato and pepper mixture to one side of the pan.
8. Lower the heat to medium-low.
9. Add the beaten egg, and cook briefly, stirring gently as needed, until the eggs are just set.
10. Fold the tomato mixture into the eggs.
11. Finish with a little EVOO and more Aleppo pepper and crushed red pepper flakes, if you need a little kick.
12. Serve immediately with thick slices of bread.

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