Turkish-Inspired Menemen with Tomatoes and Peppers

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion (about 100 g), finely diced
• 2 medium green bell peppers (about 250 g total), seeded and finely diced
• 2 garlic cloves, minced
• 1 1/2 pounds (680 g) ripe tomatoes, cored and finely chopped with their juices
• 1 tablespoon tomato paste
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon crushed red pepper flakes, or less for a milder dish
• 1/4 teaspoon fine salt
• 1/4 teaspoon ground black pepper
• 8 large eggs
• 2 tablespoons chopped flat-leaf parsley
• 8 small slices whole-wheat bread (about 240 g total), for serving

Instructions

1. Prepare the vegetables first. Finely dice the onion and peppers so they soften at a similar rate. Chop the tomatoes on a board with a rim and keep their juices. Crack the eggs into a bowl and beat briefly with a fork until the whites and yolks are just combined.
2. Soften the onion and peppers. Warm the oil in a deep 12-inch skillet over medium heat. Add the onion and peppers and cook for 7–9 minutes, stirring frequently, until softened. Reduce the heat if the onion starts to darken before the peppers become tender.
3. Add the concentrated flavors. Stir in the garlic and tomato paste for about 30 seconds, then add the paprika, chile flakes, salt and black pepper. Keep the mixture moving so the garlic and spices do not scorch against the bottom of the skillet.
4. Build the tomato sauce. Add the chopped tomatoes and all their juices. Bring to a gentle simmer and cook uncovered for 10–12 minutes, stirring occasionally, until the tomatoes have softened and the mixture is thick rather than soupy. Press larger pieces with a spoon to help them break down.
5. Check the moisture. Drag a spoon across the bottom of the pan; the sauce should briefly reveal the skillet before flowing back. Simmer watery tomatoes a little longer. If very firm tomatoes leave the pan dry, add water a tablespoon at a time rather than a large splash.
6. Add the eggs over low heat. Turn the heat down and pour the beaten eggs evenly across the sauce. Let them begin to set for about 20 seconds, then draw a spatula slowly through the mixture in broad strokes, folding the cooked edges toward the center.
7. Finish gently. Continue folding for about 3–5 minutes until the egg is fully set without liquid streaks. Check that the egg mixture reaches 160°F (71°C). Keep the heat low and remove the skillet promptly once cooked so the curds remain tender rather than rubbery.
8. Warm the bread. While the eggs finish, toast or warm the bread slices according to your preference. Set out four shallow bowls or plates so you can serve the eggs immediately. Bread weight varies, so use roughly 60 g per person for the listed portion.
9. Garnish and serve. Divide the menemen into four equal portions, scatter with parsley and give each person two small slices of bread. Taste before adding extra seasoning. Spoon the tomato juices over the egg instead of leaving them behind in the skillet.