Menemen

🔥 Prep

• Crack the 3 eggs into a bowl and whisk lightly.
• Dice the 2 medium tomatoes into small cubes (about 1 cm).
• Slice the 2 green peppers into thin rings or strips.
• Measure out 2 tbsp olive oil, 1 tsp salt, and 0.5 tsp black pepper, keeping them ready.

🔥 Cook

• 1. Heat the 2 tbsp olive oil in a non-stick skillet over medium heat until shimmering.
• 2. Add the sliced green peppers and sauté for 3-4 minutes until they start to soften.
• 3. Add the diced tomatoes, sprinkle with the 1 tsp salt and 0.5 tsp black pepper, and cook for 5-6 minutes over medium heat, stirring occasionally, until the tomatoes break down and release their juices.
• 4. Reduce the heat to low, pour the whisked eggs over the vegetable mixture, and let them sit undisturbed for 30 seconds to begin setting.
• 5. Gently stir the eggs with a spatula, scrambling them into the tomato‑pepper base, and continue to cook for 2‑3 minutes over low heat until the eggs are just set but still creamy.
• 6. Taste and adjust seasoning if needed, then remove the pan from the heat.

🔥 Serve

• Spoon the hot menemen onto warm plates or a shallow serving dish.
• Serve immediately with slices of fresh Turkish bread (pide or simit) for dipping.
• Accompany with a side of sliced cucumbers, olives, and crumbled feta cheese if desired.
• Pair with a glass of Turkish black tea or ayran for a complete breakfast.