Turkish Style Scrambled Eggs

• 1 Onion, peeled and chopped
• 1 Green Pepper, deseeded and chopped
• 2 Tomatoes, chopped
• 5 Large Eggs, whisked
• 4 tbsp Butter
• 3 tbsp Tomato Purée
• Fresh Parsley, roughly chopped, for garnish Handful
• 2 tbsp Extra Virgin Olive Oil
• 1 tsp Dried Oregano
• 1 tsp Aleppo Pepper
• 1 tsp Za'atar
• Dried Chilli Flakes, for garnish To taste
• Salt To taste
• Black Pepper To taste

Instructions

1. 1
   Heat the olive oil and butter in a large frying pan over medium heat until the butter melts and begins to sizzle.
2. 2
   Add the chopped onion and green pepper to the pan. Cook for about 5-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
3. 3
   Stir in the chopped tomatoes and cook for another 5 minutes until they begin to break down and release their juices.
4. 4
   Add the tomato purée, oregano, Aleppo pepper, and za'atar. Stir everything together and cook for another 2 minutes to let the spices infuse the mixture.
5. 5
   Season with salt and black pepper to taste, then lower the heat slightly.
6. 6
   Pour in the whisked eggs and gently stir everything together, cooking slowly until the eggs are just set but still soft and creamy. Make sure not to overcook the eggs, they should remain slightly runny.
7. 7
   Remove the pan from the heat and garnish with dried chilli flakes, Aleppo pepper, and fresh parsley.