“Fabulous recipe from Milk Street TV, mildly-adapted for ingredients more readily available in the U.S. (cf. poblano peppers).It might remind you a tad of Shakshuka, only with scrambled eggs.If you can’t find aleppo pepper, it’s worth ordering on line, as it has a wonderful fruity flavor without a lot of heat.”
IngredientsNutrition4 tablespoonsolive oil, extra virgin, divided, plus more to serve2 poblano chiles, stemmed, seeded and finely chopped1 bunchscallion, thinly sliced3 garlic cloves, minced1 tablespoonaleppo pepper or 1teaspoonred pepper flakeskosher salt, to tastewhite pepper, to taste1 plum tomato, cored and finely chopped2 tablespoonscapers, drained8 largeeggs1⁄3 cupfeta cheese, crumbled3 tablespoonsdill, chopped
DirectionsIn a 12-inch nonstick skillet over medium, heat 2 tablespoons of the oil until shimmering. Add the poblanos, scallions, garlic, Aleppo pepper, and ½ teaspoon each salt and white pepper. Cover and cook, stirring, until the chilies are softened but not browned, 6 to 8 minutes. Transfer to a medium bowl and stir in the tomatoes and capers; set aside. Wipe out the skillet.In a medium bowl, whisk the eggs and ¾ teaspoon salt. Return the skillet to medium and heat the remaining 2 tablespoons oil until shimmering. Pour the eggs into the center 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, about 1½ minutes. The curds should be shiny, wet and soft. Taste and season with salt and pepper, then divide among warmed serving plates.Top each serving with a portion of the poblano mixture. Sprinkle with feta and dill, then drizzle with oil.
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