Roast the peppers, peel and remove their stems and seeds. Cut them into small pieces. Cut the chili peppers very finely. You can omit these if you don't like spicy.
Heat the butter in a large pan and saute the chili peppers. Add the roasted peppers and braise them a bit. Pour in the eggs carefully, just to mix with the peppers.
The goal here is not to beat the eggs and not have them turn to bits. Once they start crisping underneath, season them with salt, black pepper and paprika.
Crumble the feta cheese and stir, while flipping parts of the dish over like the parts of an omelette. Once the eggs are fully baked, remove from the heat.