Menemen

Ingredients

• 2 tablespoons olive oil
• ½ medium onion, yellow
• 1 medium bell pepper, red or yellow
• 1 large tomato, ripe
• 4 large eggs
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 2 tablespoons fresh parsley or dill, chopped (optional garnish)

Instructions

1. 1

   Peel the onion, cut it in half from root to tip, then place cut-side down and slice crosswise into thin half-moons about 1/8-inch thick.

2. 2

   Hold the bell pepper upright, slice off the four flat sides closest to the stem, then remove the white ribs and seeds inside and discard them.

3. 3

   Lay each bell-pepper piece flat on the cutting board and slice lengthwise into strips about 1/4-inch wide.

4. 4

   Cut the tomato in half, place each half cut-side down, and slice lengthwise into quarters; then cut each quarter into chunks about 1/2-inch across.

5. 5

   Crack the eggs into a small bowl, add 1/4 teaspoon salt and 1/8 teaspoon black pepper, and whisk vigorously with a fork until the yolks and whites are fully combined and uniform in color.

6. 6

   Place a 10-inch skillet over medium-high heat and add 2 tablespoons olive oil; wait about 90 seconds until the oil shimmers and slides quickly when you tilt the pan.

7. 7

   Add the onion slices to the hot oil and stir once every 30 seconds for 4 minutes, until the onion turns translucent and the edges are just beginning to soften.

8. 8

   Add the bell-pepper strips to the skillet and stir once every 30 seconds for 3 minutes, until the pepper is tender and the onion is fully soft.

9. 9

   Add the tomato chunks and stir once; let the mixture cook without stirring for 2 minutes until the tomato releases its juice and the liquid looks a little wet.

10. 10

    Pour the whisked eggs into the center of the skillet and immediately begin stirring slowly with a rubber spatula, scraping the bottom and sides, for about 2–3 minutes until the eggs form soft, moist curds with no visible raw egg.

11. 11

    Remove the skillet from the heat and taste a small forkful; if it needs more salt or pepper, sprinkle it on and stir gently once.

12. 12

    Divide the menemen evenly between two plates or bowls, placed slightly off-center if desired.

13. 13

    Scatter 1 tablespoon of fresh parsley or dill over each portion, if using, and serve immediately while still warm.

Tools you’ll need

• cutting board
• chef's knife
• small bowl
• fork
• 10-inch skillet (preferably non-stick or cast iron)
• rubber spatula
• two plates or bowls

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