Turkish-Style Scrambled Eggs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 440
- Total Fat
- 29 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 383 milligrams
- Sodium
- 875 milligrams
- Carbohydrates
- 25 grams
- Dietary Fiber
- 6 grams
- Sugar
- 7 grams
- Protein
- 19 grams
- Total: 40 min
- Active: 40 min
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.