Menemen

Method

1. 1 Sauté sliced green bell peppers in butter for 5 minutes until softened but not mushy.
2. 2 Peel the tomatoes, chop them, and sauté them for 10 minutes until the liquid evaporates and they turn dark in color.
3. 3 Beat the eggs until completely smooth, then pour into the pan — menemen is for beating the eggs until smooth, unlike shakshuka which leaves the yolks intact.
4. 4 Stir slowly with a wooden spoon for 90 seconds, then turn off the heat when the eggs are still glossy and runny.
5. 5 Sprinkle with crumbled feta cheese, espette peppers, and parsley, and serve immediately with bread.