Heat olive oil in a large pan over medium-high heat. Add diced onion and bell pepper, cooking for about 5 minutes until softened and slightly translucent. The vegetables should smell sweet and mellow, not browned.

Reduce heat to medium. Stir in diced tomatoes with their juices, butter, Aleppo pepper, salt, and black pepper. Let the mixture simmer for about 2 minutes until slightly thickened and fragrant. If it looks too watery, cook a bit longer to reduce.

Crack the eggs directly over the tomato mixture and let them sit for about 1 minute. Gently break the yolks and lightly stir, keeping soft ribbons of egg visible. Avoid overmixing to maintain a tender texture.

Continue cooking for 3–4 minutes until the eggs are just set but still soft. The mixture should look creamy, not dry. Keep a close eye to prevent overcooking.

Remove from heat and garnish with herbs, feta, or avocado if desired. Serve warm with crusty bread for dipping.