Instructions
Follow the steps and taste along the way.
Prepare the vegetables
Finely chop the onion. Remove the seeds from the pepper and cut it into pieces about 1 cm wide. Dice the tomatoes. Chop the parsley.
Sauté the onion and pepper
Heat the olive oil in a large pan over medium heat. Add the onion and pepper and sauté for 6 to 7 minutes, stirring occasionally. The onion should soften and the edges of the pepper should color slightly.
Simmer the tomatoes
Add the tomatoes, salt, black pepper, and chili flakes. Cook uncovered for 7 to 8 minutes, until the tomatoes release their juices and the mixture thickens slightly but remains juicy.
Gently set the eggs
Crack the eggs directly into the pan, gently stir the whites into the vegetables, and leave the yolks partly intact. Reduce the heat and cook for 3 to 4 minutes, until the whites are set but the mixture remains soft and creamy.
Toast the bread and serve
While the eggs finish cooking, toast the bread slices until crisp in a dry second pan or in a toaster. Remove the menemen from the heat, sprinkle with parsley, and serve immediately with warm bread.
