Turkish Menemen (Spiced Scrambled Eggs with Peppers)

For 2 servings

• 1 tbsp olive oil
• 1/2 onion, chopped
• 1/2 green pepper, chopped
• 1/2 tsp chilli flakes
• 2 tomatoes, chopped
• Salt and pepper, to taste
• 3 large eggs
• Fresh parsley, chopped, to serve
• Crusty bread, to serve

1. 1

   Heat the olive oil in a frying pan over medium heat. Add the onion and green pepper and cook for 6 to 7 minutes, stirring occasionally, until both are properly softened, this base needs a bit of patience, rushing it leaves the pepper too firm and raw tasting in the finished dish.

2. 2

   Add the chilli flakes and cook for 30 seconds to release their flavour into the oil.

3. 3

   Add the chopped tomatoes and season with salt and pepper. Cook for 6 to 8 minutes, stirring occasionally, until the tomatoes fully break down into a thick, jammy base with very little visible liquid left, this concentrated base is what carries the flavour of the whole dish, so don't rush this stage.

4. 4

   Reduce the heat to low, this is important, menemen is cooked gently, unlike a typical fast scramble. Crack the eggs directly into the pan on top of the tomato mixture and gently stir them through using a spatula, folding rather than whisking, you want to see soft curds of egg forming slowly within the sauce, not a uniform yellow scramble.

5. 5

   Cook for 2 to 3 minutes, stirring gently and only occasionally, until the eggs are softly set with a little wobble left, they will continue to firm up slightly from residual heat once removed from the pan, so it's better to take it off just before you think it's fully done.

6. 6

   Scatter with fresh parsley and serve immediately while hot, with crusty bread for scooping, this dish doesn't hold well and is best eaten straight away.