Ingredients
2½ tablespoons extra-virgin olive oil, divided
½ small onion, chopped fine
1 Anaheim chile, stemmed, seeded, and cut into ½-inch pieces
½ teaspoon pul biber, divided
½ teaspoon dried oregano
½ teaspoon table salt, divided
¼ teaspoon pepper, divided
1 large tomato, cored and cut into ½-inch pieces (1¼ cups)
3 large eggs
1 ounce tulum cheese, crumbled (¼ cup) (optional)
2 teaspoons minced fresh parsley
crusty bread, flatbread, or pita
Directions
1
Heat 1½ tablespoons oil in 8-inch nonstick or carbon-steel skillet over medium-low heat until shimmering. Add onion, Anaheim, ¼ teaspoon pul biber, oregano, ¼ teaspoon salt, and ⅛ teaspoon pepper, and stir to combine. Cover and cook until vegetables are soft, about 8 minutes, stirring once halfway through cooking. Add tomato. Increase heat to medium and cook, uncovered, until tomato is soft and excess moisture in skillet has evaporated, 4 to 6 minutes.
2
Move skillet off heat for 2 minutes to cool slightly. While skillet is cooling, whisk eggs in medium bowl with remaining ¼ teaspoon salt and ⅛ teaspoon pepper.
3
Return skillet to heat and adjust heat to low. Add eggs. Cook, stirring slowly and constantly, scraping edges and bottom of skillet with a rubber spatula, for 4 minutes. (If egg mixture is not steaming after 4 minutes, increase heat slightly.)
4
Continue to stir slowly until eggs thicken and are just set (spatula drawn across bottom of skillet should leave clean trail), 5 to 6 minutes longer. Remove skillet from heat. Drizzle remaining 1 tablespoon oil over top and sprinkle with cheese, if using; parsley; and remaining ¼ teaspoon pul biber. Serve immediately, passing bread separately.