Menemen (Turkish Scrambled Eggs)

Ingredients

• 3 tbsp olive oil
• 1 onion, finely chopped
• 2 green bell pepper, diced
• 1 fresh chilli, finely chopped
• 4 tomato, grated or finely chopped
• 1 tsp paprika
• ½ tsp chilli flakes
• 1 tsp salt
• ¼ tsp black pepper
• 6 egg
• 50 g feta, crumbled
• 2 tbsp fresh parsley, chopped
• 4 white bread, for serving

Method

1. 1.

   Soften the onion and pepper — Warm the olive oil in a wide skillet over medium heat, then add the chopped onion and green pepper. Cook, stirring now and then, for about 5 minutes until softened but not browned.

2. 2.

   Build the tomato base — Stir in the chopped chili pepper and cook for another minute, then add the grated tomato, paprika and chili flakes.

3. 3.

   Simmer the sauce — Season with salt and pepper and let the tomato mixture simmer uncovered for 7-8 minutes, stirring occasionally, until it thickens into a rich sauce and most of the liquid has evaporated.

4. 4.

   Fold in the eggs — Crack the eggs directly into the pan over the tomato mixture, without beating them. Let them sit for a few seconds, then gently break the yolks and fold everything together with a spatula, keeping the eggs slightly soft and curdy rather than fully set.

5. 5.

   Top with feta — Cook for 2 more minutes over low heat until the eggs are just set but still creamy, then scatter the crumbled feta and parsley on top.

6. 6.

   Serve with crusty bread — Serve the menemen straight from the pan, piping hot, with slices of crusty white bread for scooping.