• 1 tablespoon extra-virgin olive oil
  • ¼ cup chopped onion
  • 2 tablespoons diced red bell pepper
  • 2 tablespoons diced Aleppo chiles, or to taste
  • ½ teaspoon red pepper flakes
  • 1 teaspoon minced garlic
  • ¼ cup chopped tomato
  • salt and ground black pepper to taste
  • 3 large eggs, beaten
  • 1 tablespoon thinly sliced basil leaves
  • 1 tablespoon crumbled feta cheese
  • Directions

  • Step 1

    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.


  • Step 2

    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.

  • Step 3

    Top with basil and feta cheese.

  • Cook's Note:

    You can substitute green bell peppers for the red, serrano chiles for the Aleppo peppers (since they can be hard to find), and cilantro or parsley for the basil.

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