Ingredients :

• 2 tablespoons olive oil
• 2 Turkish green peppers (or shishito peppers), finely chopped
• 3 medium ripe tomatoes, finely diced
• 4 large eggs
• 1/2 teaspoon salt
• 1/2 teaspoon Aleppo pepper (pul biber)
• 2 tablespoons fresh parsley, finely chopped

Method :

1. Heat the olive oil in a medium skillet over medium heat.
2. Add the chopped green peppers to the skillet and sauté until softened, about 5 minutes.
3. Stir in the diced tomatoes and cook until they release their juices and the mixture thickens slightly, about 8 minutes.
4. Whisk the eggs in a small bowl with salt and Aleppo pepper.
5. Pour the whisked eggs into the skillet with the tomato and pepper mixture.
6. Stir gently and cook on low heat until the eggs are just set but still soft and creamy, about 2 minutes.
7. Garnish with fresh parsley and serve warm directly from the pan.

Recipe Notes :

Chef Pro Tip: Do not overcook the eggs; they should remain soft, creamy, and slightly runny. Variation: Sprinkle crumbled feta cheese over the top just before serving. Storage: Menemen is best enjoyed immediately, but leftovers can be stored in an airtight container in the fridge for up to 1 day.