Turkish Menemen

Ingredients

• eggs4 large (about 200 g)
• ripe tomatoes2 medium (320 g), halved for grating
• long green peppers2 (140 g), seeded and sliced; or 1/2 bell pepper
• white onion1/2 small (65 g), finely diced
• olive oil2 tbsp (30 ml)
• red chili flakes1/2 tsp
• black pepper1/4 tsp, freshly ground
• saltto taste
• flat-leaf parsley2 tbsp (8 g), chopped; curly parsley works

Method

1. 1

   Heat olive oil in a 26 cm (10-inch) skillet over medium-low heat. Add peppers and onion. Cook, stirring often, until completely soft with no bite remaining and no colour, 10 to 12 minutes.

2. 2

   Grate tomatoes on the coarse side of a box grater into the pan, skin-side out, until only the skin remains; discard the skins. Stir in chili flakes and season lightly with salt.

3. 3

   Raise heat to medium. Simmer the tomato mixture, stirring now and then, until most liquid is gone and a spoon drawn across the pan leaves a clear line, about 5 minutes.

4. 4

   Reduce heat to low. Crack in the eggs, break the yolks, and fold gently with a spatula until soft curds form and the eggs look glossy and barely set, 2 to 3 minutes. Remove from heat while still slightly wet.

5. 5

   Taste and adjust salt. Scatter parsley on top, dust with black pepper, and serve straight from the pan.