Heat the oil in a frying pan over a medium low heat. Fry the onion and pepper for a few minutes. Add the tomatoes and wait until they have released their juices and everything is softened. Add the aleppo pepper and oregano to the pan along with salt and pepper to taste and mix in.
Break the eggs into a bowl and whisk together with a fork. Turn the heat to low and tip the eggs into the pan and use a wooden spoon to gently scramble them and mix them with the other ingredients. Once the eggs start to set remove from the heat and allow them to continue cooking in the pan for a few minutes. Serve them with bread or toast and some Greek yoghurt.
Nutrition information is an estimate and will vary depending on the exact ingredients used.