Menemen

Ingredients

• 4eggs
• 3ripe tomatoes — chopped
• 2green peppers — sliced
• 1onion — optional
• 3 tbspolive oil
• 1 tsppul biber
• to tastefine sea salt and black pepper

Method

1. Begin by preparing your ingredients. Dice the onion finely and set it aside. Chop the green peppers into small pieces, removing the seeds and stems. Peel the tomatoes by scoring a small 'X' at their base, then blanch them in boiling water for 30 seconds before transferring them to an ice bath. Once cooled, peel off the skins and chop the tomatoes into small cubes. Crack the eggs into a bowl, add a pinch of salt, and lightly beat them with a fork until combined.
2. Heat a large, non-stick skillet over medium heat and add 3 tablespoons of olive oil. Once the oil is shimmering, add the diced onion. Cook the onion gently, stirring occasionally, until it becomes translucent and soft, about 5-7 minutes. This slow cooking allows the onion to release its sweetness without browning.
3. Add the chopped green peppers to the skillet with the onion. Continue to cook over medium heat, stirring occasionally, until the peppers soften and the onion begins to take on a light golden color. This should take another 5 minutes. The peppers should be tender but still retain a slight bite.
4. Stir in the chopped tomatoes and season with 1 teaspoon of pul biber, a pinch of fine sea salt, and a few grinds of black pepper. Cook the mixture, stirring occasionally, until the tomatoes break down and release their juices, creating a thick, saucy base. This should take about 10 minutes, and you'll notice the mixture becoming fragrant and slightly reduced.
5. Reduce the heat to low and pour the beaten eggs over the tomato and pepper mixture. Let the eggs sit for a moment to begin setting at the edges, then gently stir with a spatula, folding the mixture from the outside towards the center. Continue to cook until the eggs are just set but still creamy and slightly runny. The texture should be soft and custard-like, not dry.
6. Taste the Menemen and adjust the seasoning with more salt and black pepper if needed. Serve immediately, preferably with crusty bread for dipping, and enjoy the dish as it's meant to be shared at the table.