Name: Turkish-Style Scrambled Eggs
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 2 pieces lavash; 1/4 cup plus 1 teaspoon extra-virgin olive oil; 1 onion, chopped; 1 Anaheim chile pepper, seeded, halved lengthwise and thinly sliced; Kosher salt; 1 pound heirloom tomatoes (1 to 2 large), diced; 2 teaspoons Aleppo pepper, plus a pinch 3/4 teaspoon dried oregano; 8 large eggs, beaten; 2 cloves garlic, finely chopped; 1/3 cup crumbled feta cheese (about 2 ounces); 3 tablespoons finely chopped fresh chives

Directions

Preheat the oven to 375 degrees F. Bake the lavash on a rimmed baking sheet until golden and crisp, 10 minutes. Set aside.
Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add the onion, Anaheim pepper and a pinch of salt; cook, stirring, until soft, 5 minutes. Add the tomatoes; cook until they are broken down and the skillet is dry, 5 to 6 minutes. Add 2 teaspoons Aleppo pepper, the oregano, 1/2 teaspoon salt and a few grinds of black pepper; stir until toasted, about 2 minutes. Remove to a bowl.
Remove the skillet from the heat and add 1 teaspoon olive oil. Add the eggs and cook over low heat, stirring constantly with a rubber spatula, until soft, creamy curds form, 10 to 12 minutes. Season with 1/4 teaspoon salt, then fold in the tomato mixture. Cook until the flavors are blended, about 2 minutes.
Meanwhile, cook the remaining 2 tablespoons olive oil and the garlic in a small skillet over medium-high until the garlic begins to brown, 1 to 2 minutes. Brush the garlic oil on the lavash.
Divide the eggs among plates and top with the crumbled feta, chives and a pinch of Aleppo pepper. Serve with the lavash.

Photograph by Andrew Purcell

Turkish-Style Scrambled Eggs

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