Turkish Menemen

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Wash and dry fresh produce, then prepare it to the size described before heating the pan.

2. 2

   Soften onion and peppers gently in olive oil. Use medium-high heat and work in batches if needed; allow about 6 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

3. 3

   Add peeled chopped tomatoes and simmer until saucy. Keep only small bubbles breaking the surface and begin checking after 15 minutes, stirring often enough to prevent catching and adding hot liquid only if the pan becomes dry.

4. 4

   Season with pul biber and salt.

5. 5

   Add beaten eggs and fold slowly, leaving glossy curds. Use broad, gentle strokes and stop as soon as everything is evenly distributed so delicate ingredients keep their texture.

6. 6

   Finish with butter and parsley and serve from the pan.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.