Turkish Menemen Scrambled Eggs with Roasted Peppers and Crumbled Feta

Ingredients

• 4 large eggs
• 2 tbsp olive oil
• 1 medium onion, finely diced
• 1 green bell pepper, finely diced
• 1 red bell pepper, finely diced
• 2 cloves garlic, minced
• 2 ripe tomatoes, grated or finely chopped
• 1 tsp ground cumin
• 1/2 tsp sweet paprika
• 1/4 tsp red pepper flakes (pul biber preferred)
• Salt and black pepper to taste
• 3 oz crumbled feta cheese
• Fresh flat-leaf parsley, roughly chopped
• Crusty bread or simit for serving

Instructions

1. Heat olive oil in a wide skillet over medium heat. Add onion and cook 5 minutes until softened.
2. Add green and red bell peppers and cook another 5 minutes until tender.
3. Stir in garlic, cumin, paprika, and red pepper flakes. Cook 1 minute until fragrant.
4. Add grated tomatoes and season with salt and pepper. Simmer 8 minutes until sauce thickens slightly.
5. Crack eggs directly over the tomato mixture. Stir gently with a spatula — not scrambling completely — to create large, soft curds.
6. Remove from heat while eggs are still slightly underdone; residual heat will finish them.
7. Scatter crumbled feta and fresh parsley over the top. Serve immediately with crusty bread for dipping.