Menemen Pide: Turkish Egg and Tomato Flatbreads

Preheat your oven to 400°F (200°C). Place the pita bread directly on a baking sheet.

Heat olive oil in a medium skillet over medium heat. Add diced onion and bell pepper, cooking for 5-7 minutes until softened.

Stir in the diced tomatoes, red pepper flakes, salt, and black pepper. Cook for another 5 minutes, stirring occasionally, until the tomatoes break down slightly and the mixture thickens.

Create two small wells in the tomato mixture. Crack one egg into each well. Cover the skillet and cook for 3-5 minutes, or until the egg whites are set but the yolks are still runny.

Carefully spoon half of the egg and tomato mixture onto each piece of pita bread. Spread it evenly to the edges.

Bake in the preheated oven for 5-7 minutes, or until the pita edges are slightly crispy and the topping is heated through.

Remove from the oven, sprinkle with fresh parsley, and serve immediately.