Scrambled Eggs with Goat Cheese and Aleppo Pepper Recipe

“Supermarket chile flakes are raw heat,” says John Beaver, co-owner of Oaktown Spice Shop, one of our favorite shopping spots in Oakland. By contrast, sun-dried, coarsely ground Eastern Mediterranean chile peppers–Aleppo, Marash, and Urfa–“have complexity and nuance and are low- to medium-hot. You can roast and cook with them, but they’re really good as a table condiment.” In the Sunset Test Kitchen, we love to sprinkle them on roasted chicken and potatoes, avocado toast, green salads, pizza, and especially scrambled eggs.

6 large eggs

1 teaspoon Aleppo, Marash, or Urfa chile pepper

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 1/2 tablespoons extra-virgin olive oil

2 1/2 thinly sliced green onions, divided

2 ounces crumbled fresh goat cheese

1/2 avocado, diced

Additional Aleppo pepper and salt

Step 1

In a medium bowl, whisk eggs to blend with 1 tsp. chile pepper, 1/2 tsp. salt, and black pepper.

Step 2

Heat a 10-in. cast-iron skillet over medium heat. Add olive oil and 3/4 of green onions and cook, stirring, until softened, 30 seconds. Pour in egg mixture. Cook, stirring occasionally, until softly set, 2 minutes. Reduce heat to low, sprinkle with cheese, and stir. Cook until cheese is softened and eggs are just set, 1 minute.

Step 3

Scatter eggs with avocado and remaining green onion, chile pepper, and salt.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories238

% Daily Value *
Total Fat 19g25%

Saturated Fat 5.7g29%
Cholesterol 286mg96%
Sodium 415mg19%
Total Carbohydrate 4g2%

Dietary Fiber 2.2g8%
Protein 13g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Scrambled Eggs with Goat Cheese and Aleppo Pepper