The Turks call this classic recipe Menemen and eat it often. While living in Istanbul this dish was one of my staples as well. It’s perfect for a quick lunch, simple supper or lovely for brunch served with a crisp green salad and some crusty bread. There aren’t many recipes that are so easy, yet so satisfyingly delicious!
A Turkish cook would likely use butter, and more of it, in place of the olive oil. Feel free to use all or part butter if you like the flavor it imparts on the eggs. As they say, Afi Atosen (to the hands of the chef!)