SERIOUSLY SIMPLE: Scrambled Eggs Turkish Style
2. Add the tomatoes and cook for another 5 to 7 minutes or until the tomatoes are softened and much of the juice has evaporated. Add the salt, pepper and chili flakes, and cook another minute. Lower heat to medium.
3. Meanwhile, combine the eggs in a bowl and whisk to blend. Season with salt and pepper and add the feta cheese.
4. Stir the egg mixture into the cooked vegetables and scramble the eggs until they are just done, 5 to 6 minutes. Do not overcook.
5. Transfer to plates or shallow bowls or serve right from the pan. Drizzle with sumac yogurt sauce and garnish with parsley. Serve the remaining yogurt sauce on the side.
Sumac Yogurt Sauce
1/2 teaspoon sumac
1 tablespoon olive oil
1 minced garlic clove
1/3 cup plain Greek yogurt
Salt
Combine all ingredients in small bowl and mix to combine. Season to taste.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host. You can contact her at www.seriouslysimple.com.)
