Menemen (منمن) — Turkish Scrambled Eggs with Tomato and Pepper

• 30 mlextra-virgin olive oil
• 160 ggreen Turkish peppers (sivri biber), thinly sliced (about 3 medium peppers)
• 80 gyellow onion, finely chopped (optional but common in many homes)
• 350 gripe tomatoes, grated or finely chopped (about 3 medium tomatoes)
• 12 gtomato paste (adds depth and color)
• 2 tspAleppo pepper (pul biber) (use 1 tsp for milder heat)
• 0.5 tspground cumin (optional but traditional in some regions)
• 4 gfine sea salt
• 0.25 tspblack pepper, freshly ground
• 4large eggs
• 30 mlwater (helps tomatoes stew and stay juicy)
• 10 gflat-leaf parsley, finely chopped (about 2 tbsp)

Instructions

1. 1

   Set a 24–26 cm skillet over medium heat and add the olive oil. When the oil shimmers, add the sliced peppers (and onion if using) and cook for 5 minutes, stirring often, until softened and lightly glossy.

2. 2

   Stir in the grated tomatoes, tomato paste, Aleppo pepper, cumin, salt, and black pepper. Add the water, reduce heat to medium-low, and simmer for 6–8 minutes until the tomatoes thicken but still look saucy, not dry.

3. 3

   Crack the eggs into a bowl and beat for 10 seconds until the whites and yolks are just combined. Pour the eggs into the pan and wait 20 seconds so the bottom begins to set gently.

4. 4

   Using a wooden spoon, slowly fold the eggs through the tomato-pepper mixture with broad strokes for 2–3 minutes. Stop cooking while the eggs are still soft and slightly glossy, because residual heat will finish setting them.

5. 5

   Remove the pan from the heat and sprinkle with chopped parsley. Serve immediately from the skillet while hot, with bread for scooping so the juices don’t get left behind.