Turkish Scrambled Eggs on Toasted Seeded Pita with Salsa Verde and Cilantro

Mix all the ingredients for the salsa verde together and set aside. This can be made up to a week ahead and stored in the fridge until ready to use

To cook, heat the oil and butter in a large frying pan over a medium heat

Add the garlic, green onion and green pepper, stir, and then add the paprika and oregano. Cook for 1 minute, and then add the tomatoes, stirring occasionally for 5 minutes, or until the tomato has softened

Reduce heat to low, then push the tomato mixture to one side (away from direct heat if possible) Crack the eggs into the space left in the pan and use a wooden spoon to stir the yolks into the whites for about 20 seconds, or until starting to set

Gently stir cooked vegetables into the eggs for 1 minute or until the eggs are just cooked but still soft and a bit runny.

Immediately remove from the heat (remember that the eggs will continue to cook in the pan) and serve on top of the toasted pita

Add 5 dashes of TABASCO^® Green Sauce, the cilantro, slices of avocado and goat's cheese or feta

Finish with a drizzle of olive oil!