We had leftover roasted shishito peppers, we tried this recipe: https://www.seriouseats.com/recipes/2014/09/menemen-turkish-style-scrambled-eggs-tomatoes-chilies-recipe.html Our modifications: first, we used ¼ tsp Aleppo pepper instead of ½ tsp hot paprika. Second, we sauteed the onion, Aleppo pepper, and oregano in 2 Tbsp olive oil, and a few mins later added ¾ chopped roasted shishito peppers (which had been roasted in oil). Third, for ½ cup tomato, we diced 2 small-medium vine-ripened tomatoes. Finally, we cooked the eggs as we would scrambled eggs, and until they were fully cooked. We served this dish with hummus and pita bread. (Feb. 2019)
Cooking Adventures 