Turkish Scrambled Eggs
1 cubanelle pepper, chopped bite size
4-5 medium sized tomatoes, peeled, cut in bite size
1 tbsp extra virgin olive oil
1/4 cup feta cheese, crumbled
Place the olive oil and cubanelle peppers in a large pan. Cook for about 2 minutes on medium-high heat. Then add the tomatoes, salt and pepper. Cook for another 7-8 minutes over low-medium heat, stirring occasionally.
Whisk the eggs in a bowl, and pour into the pan. Then add the feta cheese. Keep stirring periodically until the eggs are done. Make sure you don't overcook, otherwise it will be dry. Serve with bread.