Name: Turkish Scrambled Eggs with Tomatoes and Green Peppers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 3 tablespoons olive oil; 1 small yellow onion, finely diced (optional); 2 to 3 long green peppers (such as Anaheim or Italian frying peppers), seeded and sliced into thin strips; 1 small red bell pepper, seeded and diced; 4 medium ripe tomatoes (about 1 1/4 lb), grated on the large holes of a box grater, skin discarded; 1 teaspoon tomato paste; 1/2 teaspoon red pepper flakes (Aleppo or Turkish pul biber); 1/2 teaspoon kosher salt, plus more to taste; 6 large eggs; Freshly ground black pepper, to taste; 2 tablespoons crumbled feta cheese; 2 tablespoons chopped fresh flat-leaf parsley; Crusty bread or warm pita, for serving

This rustic Turkish breakfast classic pairs softly scrambled eggs with sweet stewed tomatoes and mild green peppers for a saucy, comforting one-pan dish. Best enjoyed straight from the skillet with thick slices of crusty bread for dunking.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

280 kcalCalories
18 gFat
5 gSaturated Fat
12 gCarbs
3 gFiber
7 gSugar
16 gProtein
420 mgSodium
580 mgPotassium
95 mgCalcium
3 mgIron
48 mgVitamin C
120 mcgVitamin A

Ingredients

For the tomato-pepper base

3 tablespoons olive oil
1 small yellow onion, finely diced (optional)
2 to 3 long green peppers (such as Anaheim or Italian frying peppers), seeded and sliced into thin strips
1 small red bell pepper, seeded and diced
4 medium ripe tomatoes (about 1 1/4 lb), grated on the large holes of a box grater, skin discarded
1 teaspoon tomato paste
1/2 teaspoon red pepper flakes (Aleppo or Turkish pul biber)
1/2 teaspoon kosher salt, plus more to taste

For finishing the eggs

6 large eggs
Freshly ground black pepper, to taste
2 tablespoons crumbled feta cheese
2 tablespoons chopped fresh flat-leaf parsley
Crusty bread or warm pita, for serving

Directions

Heat the olive oil in a 10-inch nonstick or carbon-steel skillet over medium heat. Add the onion and cook, stirring, until softened and translucent, about 4 minutes.
Add the green and red peppers and a pinch of salt; cook until they begin to soften and char slightly at the edges, 4 to 5 minutes.
Stir in the grated tomatoes, tomato paste, and red pepper flakes. Simmer until the mixture thickens into a jammy sauce and most of the excess liquid has cooked off, 5 to 6 minutes. Season with the 1/2 teaspoon salt.
Make 4 to 5 small wells in the sauce with the back of a spoon and crack one egg into each well. Cover the pan and cook for 2 minutes until the whites start to set.
Using a fork, gently break the yolks and drag them through the whites, folding everything together with the pepper-tomato base. Cook, stirring occasionally, just until the eggs are softly set but still glossy and slightly runny in places, 1 to 2 minutes more.
Remove the pan from the heat; the eggs will continue to cook from residual heat. Scatter the feta and parsley over the top, finish with black pepper, and serve immediately from the skillet.
Serve straight from the pan alongside crusty bread, sliced cucumbers, olives, and hot Turkish tea for a traditional spread.

Cook’s Notes

Choose ripe, in-season tomatoes for the best flavor; drained canned crushed tomatoes (1 1/2 cups) work as a substitute.
Take the pan off the heat while the eggs still look slightly wet; they finish cooking in seconds and overcooked eggs turn dry and rubbery.
Grating the tomatoes rather than dicing gives a smoother sauce that clings to the eggs without leaving watery chunks.
Traditional Turkish cooks often skip the onion for a brighter flavor, so feel free to leave it out if you prefer.
For a spicier version, swap half the green peppers for a fresh hot chili such as a Turkish sivri or jalapeño.