Turkish Menemen with Feta, Roasted Peppers and Sumac

Ingredients

• 4 large eggs
• 2 tbsp olive oil
• 1 medium onion, finely diced
• 1 green bell pepper, finely diced
• 1 red bell pepper, roasted and sliced
• 3 cloves garlic, minced
• 1 tsp Turkish red pepper flakes (pul biber) or Aleppo pepper
• 1 tsp sweet paprika
• 1 can (14 oz) crushed tomatoes
• 1/2 tsp cumin
• Salt and black pepper to taste
• 3 oz crumbled feta cheese
• 1 tsp sumac for garnish
• Fresh flat-leaf parsley, roughly chopped
• Crusty Turkish bread or pita for serving
• Extra olive oil for drizzling

Instructions

1. Heat olive oil in a wide skillet over medium heat. Sauté onion and green pepper 7 minutes until softened and starting to caramelize.
2. Add garlic, pul biber, paprika, and cumin. Stir 1 minute until fragrant.
3. Add crushed tomatoes and roasted red pepper. Simmer 10 minutes, stirring occasionally, until sauce thickens and deepens in color. Season generously with salt and pepper.
4. Make 4 wells in the sauce with the back of a spoon. Crack one egg into each well.
5. Cover the pan and cook on medium-low, 4-5 minutes for runny yolks or 7 minutes for set yolks.
6. Scatter crumbled feta over the top. Do not stir — let it soften slightly from the heat.
7. Dust with sumac and fresh parsley. Drizzle with olive oil and serve directly from the pan with warm bread.