Israeli Scrambled Eggs with Tomatoes and Peppers

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the olive oil in a wide pan over medium heat.

   ⚙ Pan-fryingStoveFrying pan
2. 2
   Add the onion and fry 5 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
4. 4
   Add the peppers and fry about 3 minutes, stirring, until they soften.

   ⚙ Adding to the hot fat and fryingStove

To assemble

1. 5
   Add the tomatoes, turmeric, paprika, salt and black pepper and cook 5 minutes, until the tomatoes soften.

   Stove
2. 6
   Lightly beat the eggs in a bowl.

   Bowl
3. 7
   Pour the eggs into the skillet.
4. 8
   Stir slowly with a spatula, in wide strokes from the edges to the center, until the eggs are set but still moist and soft.

   StoveSilicone spatula

   💡Low heat and patience: eggs that cook slowly stay in soft, creamy curds, while over high heat they dry out and weep water.
5. 9
   Take off the heat: the eggs keep setting in the heat of the pan.
6. 10
   Sprinkle the parsley on top and serve immediately with fresh pita.