Turkish Menemen Pepper Egg Skillet

Serves 3 · 12 min prep · 20 min cook

Ingredients

• 6 large eggs
• 2 green bell peppers
• 3 medium ripe tomatoes
• 1 small yellow onion
• 2 garlic cloves
• 3 tbsp olive oil
• 1 tbsp butter
• 1 tsp sweet paprika
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp fresh parsley
• 1/3 cup crumbled feta optional

Instructions

1. 1Core and thinly slice the green peppers into strips. Dice the onion, mince the garlic, and chop the tomatoes into small pieces, reserving any juices.
2. 2Heat a 10- or 12-inch skillet over medium heat and add the olive oil and butter. When the butter melts and foams, add the onion.
3. 3Cook the onion 3 to 4 minutes until translucent and soft, stirring occasionally so it does not brown too fast.
4. 4Add the sliced peppers and salt. Cook 6 to 8 minutes, stirring often, until the peppers soften and the edges begin to blister and sweeten.
5. 5Stir in the garlic, paprika, and red pepper flakes; cook 30 to 45 seconds until the spices bloom and smell warm.
6. 6Add the chopped tomatoes with their juices. Season with remaining salt and black pepper. Simmer 5 to 7 minutes, stirring now and then, until the tomatoes break down into a thick, chunky sauce.
7. 7Taste the pepper-tomato base and adjust seasoning; it should be savory, slightly sweet, and gently spicy.
8. 8Crack the eggs directly into wells you make in the sauce, spacing them evenly. Reduce heat to medium-low.
9. 9Cover the skillet and cook 4 to 6 minutes until the egg whites are fully set but the yolks are still runny, or longer if you prefer firmer yolks.
10. 10Remove from heat, scatter chopped parsley and optional feta over the top, and serve straight from the skillet with spoons so everyone gets sauce and egg.