Menemen

Ingredients:

• 2 tbsp. l. olive oil
• 1 Italian sweet pepper, such as Cubanelle, diced
• 4 large tomatoes (about 700 g), diced
• 3 large eggs
• 1/4 cup chopped fresh parsley, optional
• Warm bread for serving

Preparation:

1. Heat the olive oil in a large skillet over medium heat. Cook the bell peppers, stirring frequently, until softened, about 5 minutes. Add the tomatoes and cook, stirring occasionally, until they begin to soften and release their juices, 5–8 minutes.
2. Crack the eggs into a small bowl and beat lightly with a fork.
3. Add the eggs to the tomatoes and stir. Season with salt and about 1/3 teaspoon of black pepper. Cook, stirring gently, until the eggs are set, about 3 minutes, being careful not to overcook them. Sprinkle with parsley and serve with warm bread.