Menemen (Turkish Scrambled Eggs) with Tomatoes and Peppers

Heat olive oil in a large skillet over medium heat.

Add diced onion and cook until softened, about 5 minutes.

Add diced green bell pepper and minced garlic. Cook for another 3 minutes until fragrant.

Stir in diced tomatoes, cumin, paprika, and red pepper flakes (if using). Season with salt and pepper to taste.

Cook the tomato mixture, stirring occasionally, until the tomatoes have softened and released their juices, about 10 minutes. If the mixture seems too dry, add a splash of water.

Reduce the heat to low. Crack the eggs directly into the skillet, spacing them evenly over the tomato mixture.

Gently stir the eggs into the tomato mixture, breaking the yolks slightly. Cook, stirring occasionally, until the eggs are cooked to your desired consistency. Some people prefer them runny, others prefer them more firm.

Garnish with fresh chopped parsley and serve immediately with crusty bread for dipping.