Menemen

Method

1. 1

   Soften the vegetables

   Heat the olive oil in a wide frying pan over medium heat for about 1 minute, until shimmering. Add the onion and peppers and cook for 8 minutes, stirring often, until softened.

2. 2

   Reduce the tomatoes

   Stir in the tomatoes and paprika; simmer over medium-low heat for 10 to 12 minutes, stirring occasionally, until collapsed and thickened, with a little liquid remaining and no watery pool around the edges.

3. 3

   Season the sauce

   Stir in the listed ¾ teaspoon salt and the black pepper, if using; taste and add up to ¼ teaspoon more salt. Cook over low heat for 30 seconds, until evenly seasoned.

4. 4

   Cook the eggs

   Lightly beat the eggs, pour them into the pan and cook over low heat for 2 to 4 minutes, gently folding every 20 seconds, until tender curds are just set; do not wait for all gloss to disappear.

5. 5

   Finish and serve

   Remove the pan from the heat, scatter over the parsley and serve immediately while warm, with crusty bread for scooping.

Tips

• Use mild sweet green peppers, not hot chillies, unless you want extra heat.
• Taste and adjust the sauce before adding the eggs, as the eggs soften its seasoning.
• Take the pan off the heat as soon as tender curds are just set; residual heat will continue cooking them.
• Onion is a common variation, though many traditional Turkish versions of menemen omit it. Leave it out for that style.

Swaps

• Use red or yellow sweet peppers for a sweeter result.
• Replace the parsley with fresh dill, or omit the optional black pepper.

Storing

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a pan over low heat until steaming hot, taking care not to overcook the eggs.