Heat olive oil in a nonstick or cast iron skillet over medium heat. Add diced onions and chopped green peppers, then sauté for 4-5 minutes, stirring frequently, until soft and translucent. Season with a pinch of salt during cooking.
3 tbsp olive oil, 1 small onion, 1 green pepper, salt
Add diced tomatoes and stir to combine. Cook uncovered for 3-4 minutes, stirring occasionally, until most of the liquid evaporates and the mixture thickens slightly. Season with salt and black pepper to taste.
3 ripe tomatoes, salt, black pepper
Beat eggs in a bowl with a pinch of salt. Pour the beaten eggs over the tomato mixture and reduce heat to low. Let eggs sit undisturbed for 30 seconds to set slightly on the bottom.
4 large eggs, salt
Gently fold eggs with a wooden spoon or spatula. Cook for 3-5 minutes, folding every 30 seconds, until eggs are softly set but still slightly runny. Remove from heat when eggs look slightly underdone; they will finish cooking off heat.
4 large eggs
Let the Menemen rest off heat for 1-2 minutes. Sprinkle with optional paprika or chili flakes and garnish with fresh parsley if using. Serve immediately with crusty bread or preferred sides.
paprika or chili flakes, fresh parsley
