Menemen

Method

Heat the olive oil in a large frying pan over medium heat and add the diced onion and green pepper, cooking until softened, about 5 minutes. Add the diced tomatoes and cook for a further 3-4 minutes until they break down slightly. Reduce the heat to low, season with salt, pepper and chilli flakes, then crack the eggs directly into the pan, stirring gently to distribute them throughout the mixture as they cook. Continue cooking for 2-3 minutes, stirring occasionally, until the eggs are just set but still slightly creamy. Garnish with fresh parsley and serve immediately with warm bread.