Turkish Menemen

Ingredients

• 4 eggs
• 2 Bell Pepper, diced
• 2 tomatoes, grated (skins discarded)
• 1 tsp aleppo pepper
• 3 tbsp olive oil
• ½ cup crumbled feta
• Warm flatbread and parsley

Method

1. Soften the Bell Pepper in olive oil until sweet, 6 minutes, then add the grated tomato and aleppo pepper and cook down 5 minutes into a loose sauce.
2. Crack the eggs in and stir gently with a fork so they stay soft and barely set, folding through the sauce — menemen is scrambled-soft, not firm.
3. Pull off the heat while still glossy; the residual warmth finishes them.
4. Crumble feta over, scatter parsley, and scoop with warm flatbread.