Iain Bagwell
Total Time
20 Mins
Yield
Serves 4

"Supermarket chile flakes are raw heat," says John Beaver, co-owner of Oaktown Spice Shop, one of our favorite shopping spots in Oakland. By contrast, sun-dried, coarsely ground Eastern Mediterranean chile peppers--Aleppo, Marash, and Urfa--"have complexity and nuance and are low- to medium-hot. You can roast and cook with them, but they're really good as a table condiment." In the Sunset Test Kitchen, we love to sprinkle them on roasted chicken and potatoes, avocado toast, green salads, pizza, and especially scrambled eggs.

How to Make It

Step 1

In a medium bowl, whisk eggs to blend with 1 tsp. chile pepper, 1/2 tsp. salt, and black pepper.

Step 2

Heat a 10-in. cast-iron skillet over medium heat. Add olive oil and 3/4 of green onions and cook, stirring, until softened, 30 seconds. Pour in egg mixture. Cook, stirring occasionally, until softly set, 2 minutes. Reduce heat to low, sprinkle with cheese, and stir. Cook until cheese is softened and eggs are just set, 1 minute.

Step 3

Scatter eggs with avocado and remaining green onion, chile pepper, and salt.

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