Turkish Scrambled Eggs w/Tomatoes and Capers

[QSis]

I'm trying some new dishes for meatless Friday nights during Lent (even though I've never been Catholic).

This Milk Street recipe was excellent - not sure what's Turkish about it, though.

The nice thing is that you make half or the full recipe of topping, scramble the amount of eggs you want, and put the rest of the topping in the fridge to use for the leftover meal.

I'm liking Egg Beaters a lot for meals like this, so I used them instead of whole eggs.

Great!

Lee


Turkish Scrambled Eggs with Spicy Tomatoes and Capers
Ingredients

Topping:

• 2 tablespoons extra-virgin olive oil, divided, plus more to serve
• 2 poblano chilies, stemmed, seeded and finely chopped
• 1 bunch scallions, thinly sliced
• 3 garlic cloves, minced
• 1 tablespoon Aleppo pepper or 1 teaspoon red pepper flakes
• Kosher salt and ground white pepper
• 1 plum tomato, cored and finely chopped
• 2 tablespoons drained capers
• 8 large eggs (or Egg Beaters)
• Garnish:
• 1/3 cup crumbled feta cheese
• 3 tablespoons chopped fresh dill

In a non-skillet, sauté the poblanos, scallions, garlic, Aleppo pepper (I used red pepper flakes), 1/2 teas. salt, pepper. Cover and cook about 6 minutes, until vegs are tender but not brown. Transfer to a bowl, add chopped tomatoes and capers, set aside. Wipe out pan.

Heat a little oil in the pan (or Pam) and pour in either whole (whisked) eggs or Egg Beaters. Cook eggs until just set. Season with salt and pepper.

Top eggs with poblano mixture and garnish with feta and dill.