Turkish Tomato and Egg Skillet (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoon olive oil
02 -
3 green peppers, chopped (Turkish peppers or any sweet green pepper)
03 -
4 tomatoes (about 1 cup, peeled and diced)
04 -
4 eggs
→ Seasonings
05 -
1/2 teaspoon salt
06 -
1/2 teaspoon paprika
07 -
1/2 teaspoon black pepper
08 -
1/2 teaspoon red pepper flakes
09 -
Fresh parsley, chopped for garnish
# Instructions:
01 -
Heat olive oil in a pan. Cook chopped peppers in it for 2-3 minutes or until tender.
02 -
Add in tomatoes. Season with salt and paprika and cook over medium low heat until tomatoes are tender, stirring occasionally. Now reduce the heat a bit.
03 -
In a bowl, beat the eggs gently. Pour it all over the tomato mixture in the pan. Cook it uncovered, stirring with a spatula gently so that the eggs can spread everywhere. It takes no longer than 5 minutes. Don't overcook.
04 -
Remove from the heat, garnish with red pepper flakes, black pepper and chopped parsley. Serve immediately. Optionally, drizzle a little olive oil over it right before serving.
# Notes:
01 -
You can also make this with whole eggs instead of scrambled
02 -
For whole eggs version, make wells in the vegetable mixture, crack eggs into them, and cook until whites are set but yolks are still runny (8-10 minutes)