A flavorful Turkish dish featuring softly scrambled eggs with fresh peppers, onions, and ripe tomatoes.
# Ingredient List:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 medium green bell peppers, diced
04 - 3 large ripe tomatoes, peeled and chopped
→ Eggs
05 - 6 large eggs
06 - Salt, to taste
07 - Freshly ground black pepper, to taste
→ Optional Additions
08 - ½ teaspoon ground sweet paprika
09 - ¼ teaspoon red pepper flakes (pul biber), to taste
10 - 2 tablespoons chopped fresh parsley, for garnish
11 - Feta cheese, crumbled (optional)
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 2 to 3 minutes until softened.
02 - Add the diced green peppers to the skillet and cook for 3 to 4 minutes until they start to soften.
03 - Stir in the peeled and chopped tomatoes. Cook the mixture, stirring occasionally, for 5 to 7 minutes until tomatoes break down and the sauce thickens.
04 - Season the tomato-pepper sauce with salt, freshly ground black pepper, ground sweet paprika, and red pepper flakes if using. Stir well to combine.
05 - Lightly beat the eggs in a bowl and pour evenly over the tomato mixture in the skillet.
06 - Allow eggs to set slightly at the edges, then gently stir with a spatula, scraping from edges toward the center, until eggs are softly set but still creamy, about 2 to 3 minutes.
07 - Remove the skillet from heat immediately to prevent overcooking. Garnish with chopped parsley and crumbled feta cheese if desired. Serve warm with crusty bread.
