Dill & Red Pepper Scrambled Eggs

Istanbul is cloudy and chilly these days. And that seagull is crazy loud! So are his/her friends–I guess it takes one to know one.

…which meant I had to have something warm for breakfast.

Scrambled eggs, Selam!

This was unbelievably delicious. The distinctly light aroma of fresh dill combined with the spice of red pepper flakes makes these scrambled eggs the best you’ve ever had. It’s a savory alternative to your morning wake-up call.

You could easily add your favorite cheese to this, but I was (1) lacking in cheese and (2) already content with its simplicity.

Eat it alongside smoked salmon or whole grain toast.

You can even drizzle the finished product with honey and give your palette a little sumthin’ sumthin’ extra to discern.  Sweet+salty=potential for perfection.

Dill & Red Pepper Scrambled Eggs

– 2 eggs
– 1 tbsp butter
– 1 tsp red pepper flakes
– 1/4 tsp salt & 1/4 tsp pepper
– 1 tbsp dill, chopped

Serves 1


Heat your skillet to medium heat w/butter.

Add the red pepper flakes to the butter. While it cooks, it releases the flavor of the pepper, making for an aromatic butter that will evenly distribute throughout the eggs.

While that melts, prepare the eggs.

In a small bowl, whisk together with a fork 2 eggs, 1/4 tsp each salt & pepper and chopped dill.

Give the mixture one more ‘lil whisk, then add it to the heated pan.

Mix it slightly so the butter/red pepper flakes are evenly distributed.

To properly cook scrambled eggs you have to pull the outsides toward the center, consistently, allowing for raw material to cook in the newly vacant area.

Like so:

And continue that process until it all clumps up together. You’d better use a wooden spoon or spatula as to not scratch your pan.

I sometimes do things improperly–like using this fork–but yeah. No biggie.

As it forms, keep in mind not to overcook it. You want a little softness to it.


Now eat it.

I don’t have a picture of this plated, because, well, it never made it to a plate 🙂

xoxo from…

Taksim Square, 2/27/2011

Everyday Deuces

My two go-to salads are 1-2-3-ready and neutral enough to have on a daily basis, but don’t let their simplicity fool you–they pack a flavor punch!

The first salad I made yesterday, and it lets the green leaves do the talking. It’s abundant and a wonderful complement to a denser meal.

Lemon and Scallion Green Leaf Salad


1 head of green leaf lettuce
2 scallions
1/2 lemon
1/4 cup extra virgin olive oil
1/2 diced tomato
Salt & pepper


Begin by peeling off the outside layer two scallions and dicing them evenly (note: those are my father’s hands).

Wash the head of green leaf lettuce and chop it relatively thinly width-wise.

Next add the lemon…

and the olive oil…

And lastly, toss in the tomato for some color contrast.

A feast for the eyes, and a wonderful way to begin the meal 🙂

Next salad.

This salad is a Turkish salad, which is a lot like a Greek salad only the vegetables are cut smaller. It is also doesn’t have any greens, except for the parsley. My family eats this salad every night.

Turkish Salad (Coban Salatasi)


1/2 red onion (I used white in this recipe because it’s all I had on hand)
1 tomato, diced
1/2 cucumber, diced
1/2 hot green pepper, diced
1 bunch finely chopped parsley
Salt & pepper
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
Red pepper flakes


Dice the onions, tomatoes, and cucumber.

Take 1/2 green pepper and slice it length-wise in half, removing the seeds. Then dice it and add to the salad mix.

Add salt & pepper. Make sure to add the salt to the onions, scrunching them with your hands as to release its juices. The salt helps this happen and makes the onions softer and easier to eat.

Then comes the parsley–finally chopped!

Toss dem all up!

Add the fixin’s…

(olive oil, red wine vinegar, and red pepper flakes)

The cheese comes next (totally optional). I am using a sheep feta of Bulgarian variety. It’s a yum-fest.

I also added a few black olives I had on hand for even more flava!

And that’s all! Two great salads for everyday munchin’. Both are raw (save for the cheese), a palette cleanser, and flood your body with nutrients and enzymes. Enjoy!