I love this recipe because it’s colorful, versatile, and packed with flavor. The peppers and tomatoes give it sweetness and freshness, while paprika and cumin add a warm, earthy depth. It’s a one-pan dish that comes together in under 40 minutes, making it great for busy days. I also like how easy it is to adapt—sometimes I add extra vegetables or a sprinkle of cheese, depending on what I have on hand.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 large eggs 1 medium onion, finely chopped 2 medium tomatoes, diced 1 green bell pepper, diced 1 red bell pepper, diced 2 tablespoons olive oil 1 teaspoon paprika 1 teaspoon ground cumin Salt and pepper to taste Fresh parsley, chopped (for garnish) Feta cheese, crumbled (optional)
Directions
I begin by chopping the onion, tomatoes, and bell peppers so they’re ready to go. In a large skillet, I heat olive oil over medium heat, then sauté the onions for about 3–4 minutes until soft and translucent. I add the bell peppers and cook for another few minutes until they begin to soften, then stir in the tomatoes. I let the mixture simmer for about 5 minutes until the tomatoes release their juices.
Next, I season with paprika, cumin, salt, and pepper, cooking everything together for a couple more minutes. While that’s simmering, I whisk the eggs in a separate bowl until smooth.
I lower the heat in the skillet, pour the eggs over the vegetables, and gently stir with a spatula. I let the eggs cook slowly, stirring occasionally, until they’re just set but still creamy, about 4–5 minutes. If I’m adding feta, I sprinkle it on during the last minute of cooking.
Once done, I remove the skillet from the heat and garnish with fresh parsley before serving. I like to enjoy this scramble warm with crusty bread or pita.
Servings and Timing
This recipe makes 4 servings. It takes about 10 minutes to prep and 25 minutes to cook, for a total of 35 minutes.
Variations
Sometimes I add extra vegetables like zucchini, mushrooms, or spinach for a heartier version. If I want more spice, I sprinkle in red pepper flakes or a touch of chili powder. For creamier eggs, I mix in a splash of milk before cooking. I also enjoy topping the scramble with olives or avocado for extra richness.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm them gently on the stove over low heat, stirring to keep the eggs from drying out.
FAQs
Can I make this scramble with only egg whites?
Yes, I can use just egg whites, though the dish will be lighter and less creamy.
Can I add meat to this recipe?
Yes, small amounts of cooked sausage, ground beef, or sucuk (Turkish sausage) can be added.
Can I use canned tomatoes instead of fresh?
Yes, canned tomatoes work, though fresh ones give a brighter flavor.
How do I keep the eggs from overcooking?
I cook them on low heat and stir gently, removing the pan from heat as soon as they’re just set.
Can I prepare the vegetables in advance?
Yes, I often chop them the night before to save time.
Is this dish spicy?
Not by default, but I can add chili flakes or fresh peppers if I want heat.
Can I use different spices?
Yes, oregano, coriander, or turmeric also complement the dish.
How do I make the eggs fluffier?
I whisk them well before cooking and sometimes add a splash of cream or milk.
Can I double this recipe?
Yes, I just use a larger skillet to make sure everything cooks evenly.
What should I serve with this dish?
I love it with warm bread, pita, or even rice on the side.
Conclusion
Turkish Egg Scramble is a simple yet flavorful dish that I always enjoy making. I love how the vegetables, spices, and eggs come together into a comforting skillet meal that’s perfect any time of day. With just a few ingredients and minimal effort, it feels both hearty and wholesome, making it one of my favorite go-to recipes when I want something easy and delicious.
Turkish Egg Scramble is a hearty, colorful dish made with onions, peppers, tomatoes, and soft scrambled eggs. Seasoned with paprika and cumin, then garnished with parsley and optional feta, it’s a Mediterranean-inspired comfort meal that’s quick and versatile for any time of day.
Ingredients
4 large eggs
1 medium onion, finely chopped
2 medium tomatoes, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon ground cumin
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Feta cheese, crumbled (optional)
Instructions
Chop onion, tomatoes, and peppers.
Heat olive oil in a skillet over medium heat. Sauté onion 3–4 minutes until soft.
Add peppers and cook a few minutes until softened, then stir in tomatoes. Simmer 5 minutes until tomatoes release juices.
Season with paprika, cumin, salt, and pepper. Cook for 2 minutes more.
Whisk eggs in a bowl until smooth.
Reduce heat to low, pour eggs over vegetables, and gently stir with a spatula.
Cook 4–5 minutes, stirring occasionally, until eggs are just set but still creamy.
If using feta, sprinkle it on during the last minute of cooking.
Remove from heat, garnish with parsley, and serve warm with bread or pita.
Notes
Add zucchini, spinach, or mushrooms for extra vegetables.
Make it spicier with chili flakes or fresh hot peppers.
Mix in a splash of milk or cream for creamier eggs.
Olives or avocado make great toppings.
Cook low and slow to keep eggs soft and prevent overcooking.
