Menemen

Instructions

1. 1
   Heat the olive oil or butter in a small skillet (ideally copper or stainless steel) over medium heat.
2. 2
   Toss in the chopped green peppers and sauté for about 4-5 minutes until they soften and become fragrant.
3. 3
   Add the diced ripe tomatoes along with a pinch of salt. Turn the heat down to medium-low and mix thoroughly.
4. 4
   Cook uncovered for 7-8 minutes, lightly mashing the tomatoes with a wooden spoon, until they break down into a thick, uniform sauce and most excess water evaporates while keeping it inherently juicy.
5. 5
   Season the vegetable base with black pepper and Aleppo pepper flakes if using.
6. 6
   Turn the heat down to low. Pour the lightly whisked eggs directly over the simmering tomato and pepper mixture.
7. 7
   Using a spatula, stir the eggs slowly and gently in a folding motion. You want to weave the eggs into the sauce without over-mixing, allowing them to set very gradually.
8. 8
   Remove the pan from the heat while the scramble is still shiny, loose, and incredibly creamy, just like the image (the residual heat from the pan will finish setting the eggs).
9. 9
   Set the hot pan on a clean white serving plate to safeguard the table.
10. 10
    Nestle a fresh, whole sprig of flat-leaf parsley right in the center of the menemen and serve immediately with plenty of rustic bread.