2 tbsp extra virgin olive oil
1 medium yellow onion, rough chopped
1 green bell pepper (anaheim and holland peppers work as well)
2 tomatoes, rough chopped
3 tbsp tomato paste
4 large eggs, beaten
½ tsp oregano
1 tsp aleppo pepper (also called halaby pepper)
Salt and black pepper
Crusty bread for serving
Heat the olive oil over medium heat. Add the onions and peppers and season with salt. Cook for 4 to 5 minutes, stirring regularly until softened. Avoid browning the onions.
Add the tomatoes and tomato paste. Season with a little more salt, black pepper, oregano, and aleppo pepper. Cook for a few minutes over medium heat until the tomatoes soften but still hold their shape, around 5 to 7 minutes.
Push the mixture to one side of the pan and lower the heat to medium low. Add the beaten egg to the open side and book briefly, stirring gently as needed until the eggs are just set. Turn off the heat and fold the mixture into the eggs.
Finish with a drizzle of olive oil and sprinkle more aleppo pepper as desired. Serve hot with thick slices of bread.
A traditional Turkish dish mostly served for breakfast, consisting of eggs scrambled in a sauce with tomatoes, peppers, and onions depending on who you ask. Just like the African Shakshuka, it’s best served with crusty bread.