Careful with the chile flakes. The dried chile flakes from Turkey and neighboring countries, such as Marash pepper, tend to be milder than the dried red chile flakes we know in the United States. Use less of those sharp red flakes.
- Place the eggs in a bowl and add the red pepper flakes, salt, parsley, and olive oil. Toss gently to coat the eggs and moisten the parsley with the oil.
- Serve at room temperature, or chill and serve cold.
Scott Hocker is a writer, editor, recipe developer, cookbook author, and content and editorial consultant. He has worked in magazines, kitchens, newsletters, restaurants and a bunch of other environments he can’t remember right now. He has also been the editor in chief of both liquor.com and Tasting Table.