Turkish-Style Scrambled Eggs with Tomatoes and Feta

Turkish-Style Scrambled Eggs with Tomatoes and Feta

Name: Turkish-Style Scrambled Eggs with Tomatoes and Feta
Total time: 25 min
Yield: 2
Ingredients: 10 ml extra-virgin olive oil; 60 ml chopped onion; 30 ml diced red bell pepper; 30 ml diced Aleppo chiles (or to taste); 2.5 ml red pepper flakes; 5 ml minced garlic; 60 ml chopped tomato; salt and ground black pepper to taste; 3 large eggs, beaten; 15 ml thinly sliced basil leaves; 15 ml crumbled feta cheese

A delightful Turkish-inspired dish featuring scrambled eggs with a flavorful mix of tomatoes, bell peppers, chile peppers, and feta cheese. Perfect for brunch, lunch, or dinner!

25 min

easy

220kcal

calories

carbohydrates

16g

fat

fiber

12g

protein

163mg

sodium

sugar

Breakfast Turkish Middle Eastern

Ingredients

10 ml extra-virgin olive oil

60 ml chopped onion

30 ml diced red bell pepper

30 ml diced Aleppo chiles (or to taste)

2.5 ml red pepper flakes

5 ml minced garlic

60 ml chopped tomato

salt and ground black pepper to taste

3 large eggs, beaten

15 ml thinly sliced basil leaves

15 ml crumbled feta cheese

Directions

Step 1

In a skillet over medium heat, warm the olive oil. Add the onion, bell pepper, chiles, and red pepper flakes. Cook and stir until the onions are soft and translucent, about 5 to 6 minutes. Add the garlic and cook until fragrant, about 1 minute. Then, add the tomatoes with their juices and season with salt and pepper. Cook until the tomatoes are softened, about 4 to 6 minutes.

Step 2

Pour the beaten eggs into the skillet, tilting it to ensure the eggs cover the entire surface. Do not stir. Cook until the eggs are set, about 3 to 5 minutes.

Step 3

Sprinkle with basil and feta cheese before serving.