In a bowl, beat the eggs then add the marinara sauce and 1 Tablespoon dried oregano. Mix well. Melt 1 Tablespoon of butter in a shallow sauté pan set to medium-low. Add the egg mixture. Cover and let cook for 3-5 minutes or just until the top part of the egg is starting to get cooked.
When the egg is starting to brown around the edges, add the cheese and slices of pepperoni. Sprinkle on the remaining 1 Tablespoon of oregano and continue to cook, covered for another 3 minutes or just until the cheese is melted and the egg is cooked through. Slide it out of the pan and cut into 6-8 wedges.
Note: To ensure food safety, eggs should be cooked until a thermometer inserted in the center reaches 160°F
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.