Menemen: Turkish Scrambled Eggs

1.Heat the olive oil in a large skillet over medium heat until shimmering.

2.Add the finely chopped onion and sauté for about 3-4 minutes, or until translucent and soft.

3.Stir in the diced green bell pepper and continue to sauté for another 3-4 minutes until softened.

4.Add the diced tomatoes to the skillet, along with the red pepper flakes, salt, and black pepper. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes have broken down and the mixture is slightly thickened.

5.Create small wells in the tomato mixture and crack the eggs directly into the skillet, one at a time. Allow the eggs to cook for about 2-3 minutes, or until the whites are set but the yolks are still runny, or longer if you prefer firmer yolks.

6.Gently stir the eggs into the tomato mixture, being careful not to break the yolks too much. Cook for an additional 1-2 minutes until everything is combined and heated through.

7.Remove from heat and garnish with freshly chopped parsley. Serve immediately with crusty bread for dipping.