Turkish Soft-Scrambled Eggs with Tomatoes and Green Peppers

What you need

• 2 tbsp butter
• 1/2 onion, finely diced
• 2 long green peppers, or 1 green bell pepper, finely diced
• 3 ripe tomatoes, about 400 g (14 oz)
• 4 large eggs, lightly beaten
• 1/2 tsp Aleppo pepper flakes, plus more for serving
• 1/2 tsp salt
• 1 crusty bread, for serving

Method

Restated from the original video

1. 1

   Grate the tomatoes on the coarse side of a box grater and discard the skins.

2. 2

   Melt the butter in a wide skillet over medium heat.

3. 3

   Add the onion and peppers and cook, stirring, until soft but not browned, 5-6 min.

4. 4

   Add the grated tomatoes, salt and Aleppo pepper. Simmer until the juices cook down and the sauce looks thick and glossy, 6-8 min.

5. 5

   Turn the heat to low and pour in the eggs.

6. 6

   Stir gently for 2-3 min until the eggs are just set but still soft and creamy. Take the skillet off the heat, since the eggs keep cooking in the hot pan.

7. 7

   Sprinkle with a little more Aleppo pepper and serve at once, straight from the skillet, with bread for dipping.

Imported from cookeatworld.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.