In a large sauté pan, warm 1 tablespoon of olive oil over medium-high heat. Add the finely diced onion and green bell pepper, sautéing for about 5 minutes until they become softened and fragrant.

Reduce the heat to medium and stir in the canned diced tomatoes, 1 tablespoon of butter, 1 teaspoon of Aleppo pepper, along with a generous pinch of fine sea salt and freshly-cracked black pepper. Sauté for 2 more minutes.

Gently crack 3-4 eggs on top of the tomato mixture. Allow them to cook for about 1 minute until the whites start to firm up. Then, use a spoon to break the yolks and lightly stir them into the tomatoes, cooking until the eggs are your desired doneness.

Serve your Menemen immediately with optional garnishes like sliced chives, crumbled feta, or sliced avocado, alongside some crusty bread.