Menemen
This Turkish scrambled egg dish is delicious, full of flavor, and very versatile. You can control the level of spiciness by adding more or less chiles.
extra-virgin olive oil
1
tablespoon
chopped onion
¼
cup
diced red bell pepper
2
tablespoons
diced Aleppo chiles, or to taste
2
tablespoons
red pepper flakes
½
teaspoon
minced garlic
1
teaspoon
chopped tomato
¼
cup
salt and ground black pepper to taste
eggs, beaten
3
large
thinly sliced basil leaves
1
tablespoon
crumbled feta cheese
1
tablespoon
 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.
