Turkish breakfast scramble

Ingredients

• Olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 green pepper
• 1 red pepper
• 4 small tomatoes, roughly chopped
• 100g spinach
• 10 medium eggs, beaten
• 80g feta, crumbled
• 2 tsp pul biber
• Sour dough to serve

Method

1.  In a large non-stick frying pan, heat a glug of oil over a medium heat and add the onion and peppers. Gently fry for 3-4 minutes, then add the garlic and tomatoes and season. Fry for 3-4 minutes until softened.

2.  Add the spinach and gently stir until wilted. Add the beaten eggs, half the feta and plenty of seasoning. Slowly stir the eggs on a low heat with a spatula for 4-5 minutes until they are scrambled to your liking. If you are toasting sourdough, toast slices whilst the eggs are scrambling. Immediately move the cooked egg into a warm dish or plates to stop the eggs overcooking.

3.  Scatter over the remaining feta then sprinkle with pul biber. Serve with toast.