Wednesday, November 20, 2013


This is a very common Turkish breakfast dish which is simply scrambled eggs with fried peppers and tomatoes. This dish always reminds me of a holiday where I went to stay with my cousins at my teens. After a long and fun drive in my uncles car reaching home and getting to peel tens of tomatoes and chopping twice as many chillies. Of course then none of us knew how easy it would be to peel tomatoes if you left the tomatoes in boiling water after marking a cross the bottom with a knife. So we were trying to peel the tomatoes with the blunt side of the knife which took ages.
image via irum
15-20 Green Turkish chillies or green peppers, deseeded and chopped (like the ones on above photo, you can get these from the Turkish shops, the darker greens are usually the hot ones and the light greens are milder)
Leave  seeds of couple of them if you like it hot
750 gr tomatoes (6-7medium sized) peeled and chopped
An easy way for peeling tomatoes is to make a cross at the bottom of the tomatoes and put them in a bowl pouring boiling water over it and let them sit in the water for a minute
4 eggs
3 table spoons of olive oil
Heat the olive oil in the pan and add the chopped chillies. Cook them in medium heat for about 10 minutes or until they are soft and before they start to turn brown.
Add the chopped tomatoes and bring to boil. Simmer about 2-3 minutes.
Crack the eggs in the pan one by one and mix at the same time with a spoon so they don’t set and they get scrambled.
Bring to boil and simmer for further 2-3 minutes until eggs are cooked to your liking.

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