This recipe was provided by my son-in-law. The dish is an essential part of Turkish breakfast.
Serves 4 if part of a big Turkish breakfast, or 2 if eaten on its own
2 tablespoons olive oil
3 small Anaheim peppers or one large, green bell pepper, diced, with seeds removed
3 medium-sized tomatoes, diced
1 teaspoon Aleppo pepper (dried chile flakes are a possible substitute, although the flavor is different)
½ teaspoon black pepper
In shallow pan, warm olive oil on medium heat. Add Anaheim peppers and sauté until soft. Stir in Aleppo pepper, black pepper, and diced tomatoes, and simmer on medium-low heat until mixture is thick, stirring occasionally (10 to 15 minutes). Add salt to taste.
Crack eggs into pan, reduce heat to low, and stir until combined. Cook until mixture is orange in color and eggs are just cooked. Serve on toast with fresh feta cheese.