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This Turkish-inspired egg dish is very similar to the way some Mexican egg breakfasts are prepared. Very versatile and you can control the level of spiciness.

Provided by Yoly

Time 25m

Yield 2

Number Of Ingredients 11

Ingredients

1 tablespoon extra-virgin olive oil
¼ cup chopped onion
2 tablespoons diced red bell pepper
2 tablespoons diced Aleppo chiles, or to taste
½ teaspoon red pepper flakes
1 teaspoon minced garlic
¼ cup chopped tomato
salt and ground black pepper to taste
3 large eggs, beaten
1 tablespoon thinly sliced basil leaves
1 tablespoon crumbled feta cheese

Steps:

Heat olive oil in a skillet over medium heat. Add onion, bell pepper, chiles, and red pepper flakes. Cook and stir until onions are soft and translucent, 5 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes, with their juices, and season with salt and pepper. Cook until tomatoes are softened, 4 to 6 minutes.
Add eggs to the skillet, tilting the skillet until eggs cover skillet completely. Do not mix. Cook until eggs are set, 3 to 5 minutes.
Top with basil and feta cheese.

Nutrition Facts : Calories 220.3 calories, Carbohydrate 8.9 g, Cholesterol 283.2 mg, Fat 16.3 g, Fiber 3.6 g, Protein 11.9 g, SaturatedFat 4.2 g, Sodium 162.9 mg, Sugar 3.4 g

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