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Velvety Turkish Scrambled Eggs with Yogurt
Made with plenty of olive oil and a thick, salted yogurt called tuzlu, this creamy-rich egg dish traditionally is served as part of a Turkish breakfast spread. The mixture is seasoned with fruity, mildly hot Aleppo pepper and paired with morning meze staples—think sesame bread, salty cheese, olives and fresh vegetables. To ensure the eggs are as velvety as possible, beat them well with the yogurt, taking care to incorporate any streaks. The recipe can easily be halved and cooked in a 10-inch nonstick skillet.
cup plain whole-milk Greek yogurt
01In a large bowl, whisk the eggs, yogurt and ½ teaspoon each salt and black pepper until well combined and no yogurt streaks remain. Set aside.