Turkish Menemen: Savory Egg and Tomato Scramble

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and diced green bell pepper, cooking for 5-7 minutes until softened.

Stir in the diced tomatoes, red pepper flakes (if using), salt, and black pepper. Bring the mixture to a simmer and cook for 8-10 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens slightly.

Create four small wells in the tomato mixture using the back of a spoon. Carefully crack one egg into each well.

Cover the skillet and cook on medium-low heat for 5-7 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency.

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