Menemen (Turkish scrambled eggs), vegetarian

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 just browning at the edges.

Add a touch of dried oregano, Aleppo chili and black pepper; stir in the tomatoes.

Bring to a simmer, reduce 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, and stir from a few seconds (large pieces) to a couple of minutes (full integration).

Cover and cook on low a couple of minutes until just barely set and moving as one mass.

Off the heat, sprinkle with the rest of the cheese, drizzle with olive oil, sprinkle with chili flakes and cilantro. Serve with bread.