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Heat 3 tablespoons olive oil in a large skillet over medium-high heat.
Add the onion and the garlic, salt and pepper.
Turn the heat down to medium-low heat and cook for 15 minutes, only stirring every 5 minutes.
Add the potatoes in along with 1 tablespoon olive oil and continue to cook for about 15 more minutes or until the potatoes are soft and just becoming crispy.
While the potatoes cook add the eggs in a medium mixing bowl.
Mix together the eggs, cumin, oregano, paprika and crushed red pepper and whisk until the yolk and egg whites are thoroughly combined.
Slowly add the eggs into the potatoes and cook. Continue to stir until the eggs are a desired consistency.
Remove from heat and garnish with more crushed red pepper, fresh parsley and serve with pita bread.