Menemen (Turkish Scrambled Eggs with Tomatoes and Peppers)

Heat 2 tablespoons of olive oil in a medium non-stick skillet over medium heat.

Add the diced green bell pepper and onion to the skillet. Sauté for 5-7 minutes, stirring occasionally, until softened and translucent.

Stir in the diced tomatoes, red pepper flakes, black pepper, and salt. Cook for 8-10 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens slightly.

Create three small wells in the tomato mixture. Crack one egg into each well. Do not stir immediately.

Cover the skillet and cook for 3-5 minutes, or until the egg whites are set and the yolks are still slightly runny (or cooked to your preference).

Garnish with fresh chopped parsley and serve immediately, directly from the skillet, with crusty bread for dipping.