Sephardic Scrambled Eggs

I like to think of this dish as Sephardic huevos rancheros. Variations on the recipe are found throughout the Sephardic world, with each community adding its signature flavorings. Thus, the Tunisian version (called chakchouka) would feature cumin, cayenne, and green bell peppers; the Syrian version, fresh mint and parsley; the Macedonian version, marjoram, rosemary, and hot paprika. Here’s the Salonikan version, called strapatsata in Ladino.