Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Add 1 diced onion and cook for 3-4 minutes until softened.

Add 2 diced bell peppers (red and green) and cook for 5 minutes until tender.

Stir in 3 cloves of minced garlic and cook for 30 seconds.

Add the four large diced tomatoes.

Season with 1 teaspoon of paprika, ½ teaspoon of cumin, 1 teaspoon of salt, and ¼ teaspoon of black pepper.

Cook for 8-10 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes jammy.

In a small bowl, lightly beat 6 eggs.

Pour the eggs into the skillet and gently stir, creating large, soft curds as you would for creamy scrambled eggs.

Cook gently, stirring, until no liquid egg remains and the mixture reaches 160°F; serve immediately.

Garnish with fresh parsley and serve immediately with crusty bread for dipping.

Optional: top with crumbled feta cheese and red pepper flakes.