Turkish Scrambled Eggs With Spicy Tomatoes And Capers (Menemen) - cooking recipe

Ingredients

4 tablespoons olive oil, extra virgin, divided, plus more to serve
2 poblano chiles, stemmed, seeded and finely chopped
1 bunch scallion, thinly sliced
3 garlic cloves, minced
1 tablespoon aleppo pepper or 1 teaspoon red pepper flakes
kosher salt, to taste
white pepper, to taste
1 plum tomato, cored and finely chopped
2 tablespoons capers, drained
8 large eggs
1/3 cup feta cheese, crumbled
3 tablespoons dill, chopped

Preparation

In a 12-inch nonstick skillet over medium, heat 2 tablespoons of the oil until shimmering. Add the poblanos, scallions, garlic, Aleppo pepper, and 1/2 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 3/4 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 11/2 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.