Authentic Turkish Menemen: 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, or 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 a sauce forms.

Create four 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 and the yolks are still slightly runny (or cooked to your preference).

Garnish with fresh chopped parsley and serve immediately with crusty bread for dipping.