"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.
6 large eggs
1 teaspoon Aleppo, Marash, or Urfa chile pepper
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons extra-virgin olive oil
2 1/2 thinly sliced green onions, divided
2 ounces crumbled fresh goat cheese
1/2 avocado, diced
Additional Aleppo pepper and salt
How to Make It
In a medium bowl, whisk eggs to blend with 1 tsp. chile pepper, 1/2 tsp. salt, and black pepper.
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.
Scatter eggs with avocado and remaining green onion, chile pepper, and salt.
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