A properly preheated frying pan makes fast work of scrambled eggs that stay tender. Black Urfa chili adds just the right amount of zest to the finished dish while the oregano adds brightness.
- 8 large or extra-large eggs
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- Black Urfa Chili and dried oregano
Whisk the eggs in a bowl. Heat a frying pan over medium-high heat. When the pan is hot, add the olive oil and then the beaten eggs. Let the edges firm for a few seconds, then lower the heat and use a spatula to scramble the eggs, drawing the outer edges in and keeping them moving to prevent browning. Take off the heat just before fully set and let sit for two minutes to finish cooking. Season to taste with the black Urfa chili and oregano, then drizzle with olive oil.
Yields 4 servings