Turkish Menemen - Scrambled Eggs with Tomato and Bell Pepper

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• 4 eggs
• 3 ripe red tomatoes, diced
• 1 green bell pepper, cut into small dice
• 1/2 onion, finely chopped
• 3 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/2 tsp sweet paprika powder
• 1/4 tsp chili powder (optional, to taste)
• 1 tbsp chopped parsley leaves, for garnish
• to taste white bread or pita bread, for serving

👩‍🍳 Instructions

1. 1 Heat the olive oil in a non-stick skillet over medium heat, then sauté the chopped onion until soft and fragrant, about 2-3 minutes.
2. 2 Add the green bell pepper and sauté for another 2 minutes until slightly softened.
3. 3 Add the diced tomatoes and stir well. Cook, stirring occasionally, for 5-7 minutes until the tomatoes soften and release their juices; let the liquid reduce slightly.
4. 4 Season with salt, black pepper, sweet paprika powder, and chili powder if you like it spicy. Stir well.
5. 5 Lower the heat. Make 4 small wells in the vegetable mixture, then crack the eggs one by one into each well.
6. 6 Let the eggs cook until just barely set, then gently stir (don't stir too often) until the eggs clump to your liking - don't overcook so they stay creamy.
7. 7 Remove from heat and sprinkle with chopped parsley. Serve hot straight from the skillet with white bread or pita bread for dipping.

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