Whisk the eggs and add half the salt to the eggs. Set aside for now. Salting the eggs early will make the eggs fluffier.

If you want to warm up the French bread, wrap it in foil and place it in the oven at 350°F (180°C) for about 5-10 minutes.

Roughly chop peppers and onion.

In a pan over medium-high heat, add 2 tbsp of olive oil, and add the bell peppers. Char for about 5 minutes, stirring occasionally.

After 5 minutes, turn the heat down to medium and add the onions, black pepper, oregano, garlic powder, and half of the salt, stirring everything for 15-20 seconds.

Put a lid on, turn the heat down to medium-low, and cook for about 6-7 more minutes, stirring occasionally.

Remove the peppers and onions from the pan to a separate bowl and cover it with foil to keep them warm. Now, wipe the pan clean or use a separate pan for cooking the eggs.

To the pan on medium-low heat, add 1 tbsp of butter, and once that’s melted, add the salted whisked eggs. Cook for 3-4 minutes while gently pushing and folding them with a spatula.

Once the eggs are just about ready, add the peppers and onions back to the pan and combine them with the scrambled eggs.

Serve in the French bread. Optionally, sprinkle some flaky finishing salt on the eggs and peppers (to taste).