Spicy Turkish Scrambled Eggs
1 tablespoon extra virgin olive oil
1 red onion, finely chopped
1 medium green pepper, cored, seeded, and finely chopped
1 hot green chile, seeded and cut into thin strips
3 ripe tomatoes, peeled, seeded, and chopped
Salt and freshly ground black pepper
4 large eggs
Heat the olive oil in a large, heavy, preferably nonstick skillet over
medium heat. Add the onion and cook until soft, 6 to 7 minutes. Add the
pepper and chile and continue cooking until soft, another 4 to 5 minutes.
Add in the tomatoes, and salt and pepper to taste and cook uncovered, over
low heat for 10 minutes.
Add the eggs, stirring them into the mixture to distribute. Cover the
skillet and cook until the eggs are set but still fluffy and tender, about
7 to 8 minutes. Divide between 4 plates and serve.
From: Against the Grain: 150 Good Carb Mediterranean Recipes
by Diane Kochilas