Ingredients
- 2 cups diced Turkish green peppers or you can also use green bell peppers
- 3 tbsp unsalted butter
- 8 tomatoes on the vine
- 6 eggs
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- pinch of sugar
- 1 tsp kosher salt or more to taste; if using fine salt use only 1/2 tsp)
- 1/2 tsp freshly ground black pepper
- fresh parsley optional, to garnish the final dish
- 1/4 cup of cheese optional but recommended for extra flavor; can use kasseri (kaşar, low-moisture mozzarella, provolone, or even a crumbly white cheese or feta cheese)
Instructions
- Chop the green peppers.
- Peel the tomatoes (optional) and then grate them or finely dice them (note 1).
- To a large pan, over medium heat, add the butter. When the butter melts, add the diced peppers. Cook for about 10 minutes, stirring occasionally and watching that you don’t burn the butter.
- Add the spices (salt, pepper, oregano, paprika) and toast them for 30 seconds.
- Add the freshly grated tomatoes and pinch of sugar and cook until reduced, about 10 minutes.
- Add the eggs. Break them, swirling them into the mixture. Put the lid on until the eggs are cooked, lifting and swirling from time to time, for about 5-6 minutes, more or less depending on your preference on how cooked you want the eggs. If you're using cheese, add it a couple of minutes before the dish is ready, and cover the pan with a lid to help the cheese melt.
Recipe Notes
Note 1: See article above for step-by-step on how to peel tomatoes.
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