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Melt butter in olive oil over medium-high heat.

Add the diced peppers (and onion if using) with a big pinch of salt; saute a few minutes until soft and starting to brown at the edges.

Add dried oregano, Aleppo chili and black pepper, then the crushed tomato; stir together.

Bring to a simmer, reduce heat to low, cover and simmer about 10 minutes until the vegetables are soft.

Stir in about half the grated cheese until it disappears.

Add the whole eggs, break the yolks with the spoon and stir in -- a few seconds for large pieces, or a couple of minutes for full integration.

Cover and cook on low a couple of minutes until just barely set; the mixture should move as one mass when the pan is shaken.

Turn off the heat, sprinkle over the rest of the cheese, drizzle with olive oil and sprinkle with chili flakes.

Scatter cilantro leaves over and serve in warm bowls with bread.

Variation: stir the eggs in only briefly for larger pieces of egg in the sauce, or add more eggs for something closer to a typical scramble.