Heat 2 tablespoons of olive oil in a 10in / 25cm frying pan over medium heat. Add 1 chopped yellow onion and 1 chopped green bell pepper. Season with salt; cook for 4-5 minutes, until soft.
Add 2 chopped tomatoes, 3 tablespoons of tomato paste, ½ teaspoon of dried oregano, and 1 teaspoon of Aleppo pepper. Season with black pepper. Cook for 5-7 minutes, stirring.
Push the vegetables to one side and lower the heat. Pour 4 beaten eggs into the empty side. Stir gently until just set, then fold everything together and serve.
