Turkish-style Scrambled Eggs from Molly MacRae

 

These scrambled eggs have plenty of pizzazz. We love poblanos, capers, dill, and feta, so the recipe is made to order for my crew. The dish makes a delicious, quick supper for a busy night. Serve the eggs with your choice of bread or toast on the side and then dig in.

 Turkish-style Scrambled Eggs

(Adapted from Milk Street Tuesday Nights by Christopher Kimball)

Serves 4 

Ingredients

4 tablespoons olive oil, divided

2 poblano peppers, stemmed, seeded, and finely chopped

1 bunch green onions, thinly sliced

3 medium garlic cloves, minced

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

½ cup crumbled feta cheese

3 tablespoons chopped fresh dill

 

Directions

In a large skillet over medium, heat 2 tablespoons of the oil until shimmering. Add poblanos, green onions, garlic, red pepper flakes, ½ teaspoon each of salt and white pepper. Cover and cook, stirring occasionally, until the poblanos are softened but not browned – 6 to 8 minutes. 

Transfer mixture to a medium bowl. Stir in the tomato and capers. Set aside and wipe out the skillet.

In another medium bowl, whisk the eggs and ¾ teaspoon salt. Return the skillet to medium and heat the remaining 2 tablespoons of oil until shimmering. Pour the eggs into the middle of the pan. 

Using a silicone spatula, continuously stir the eggs, pushing them toward the middle as they set at the edges and folding the cooked egg over on itself. Cook until just set – only a few minutes. The curds should be wet, shiny, and soft. 

Tip – don’t wait until the eggs are completely firm and set before taking the pan from the heat. The eggs will continue to cook in the time it takes to plate them and serve.

Taste and season with more salt and pepper if needed. Divide eggs among the plates (warmed ahead of time so the eggs don’t cool too fast), top each serving with a portion of the poblano mixture, sprinkle with feta and dill, and serve. You'll be so glad you did.

 

Look for Molly’s new series—the Haunted Shell Shop Mysteries—coming in July 2024!

Book 1: Come Shell or High Water

And in the meantime, you can enjoy her other books.

 

The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Twitter  or Instagram.