Turkish Scrambled Eggs with Tomatoes Recipe
Ingredients
- 2 tbsp Olive Oil
- 1 Onion
- 1 Bell Pepper
- Salt To Taste
- 2 Tomatoes
- 3 tbsp Tomatoe Paste
- Black Pepper To Taste
- ½ tsp Dried Oregano
- 1 tsp Cayenne Pepper
- 4 Eggs
- Red Pepper Flakes (optional)
Instructions
- In a 10-inch skillet, heat 2 tablespoons over medium heat. Add the onions and peppers and season with kosher salt. Cook for 4 to 5 minutes, stirring regularly until softened (being careful not to brown the onions).
- Add the tomatoes and tomato paste. Season with a little more kosher salt, black pepper, oregano, and Aleppo pepper. Cook for a few minutes over medium heat, stirring occasionally, until the tomatoes soften but still hold their shape (5 to 7 minutes).
- Push the tomato and pepper mixture to one side of the pan. Lower the heat to medium-low. Add the beaten egg, and cook briefly, stirring gently as needed, until the eggs are just set. Fold the tomato mixture into the eggs.
- Finish with crushed red pepper flakes, if you need a little kick. Serve immediately with thick slices of bread.
