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Turkish Scrambled Eggs with Tomatoes Recipe

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Cuisine Turkish
Servings 4
Calories 164 kcal

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.