Single-Serving Turkish Menemen

Instructions

1. Prep
   01

   Prep Your Pepper and Tomato

   Go ahead and peel your large tomato so your sauce turns out silky, then give it a neat, fine dice. Chop up the Turkish long green pepper, making sure to toss out the stem and inner seeds. Getting everything chopped and ready by the stove right now keeps you from scrambling once things start sizzling.

   1 large tomato1 Turkish long green pepper
2. Cook
   02

   Soften the Green Pepper

   Warm the olive oil in your small skillet over medium heat until you see a gentle shimmer across the bottom. Drop in the diced Turkish long green pepper and keep things moving with your spoon until the pieces soften up and you catch that lovely, fresh peppery aroma.

   02:00

   1 tbsp olive oil1 Turkish long green pepperSmall skillet (preferably copper sahan or cast iron)
3. 03

   Simmer Down the Tomatoes

   Tip the peeled, diced tomato right in with your softened peppers. Let everything cook while giving it regular stirs so the tomato collapses completely into its own juices. You are looking for most of that liquid to cook off, leaving behind a rich, saucy base that gently bubbles in the olive oil.

   02:00

   1 large tomatoWooden spoon
4. 04

   Swirl in the Eggs

   Scatter the breakfast seasoning blend over your bubbling pepper and tomato mixture, giving it a quick stir so the flavors meld. Crack the eggs straight into the skillet and drop your flame all the way down to low right away. Use your wooden spoon to slowly fold the eggs into the warm sauce, letting soft, creamy curds form without drying them out.

   1 tsp breakfast seasoning blend2 large eggs
5. Finish
   05

   Bring It Straight to the Table

   Pull your pan off the stove while the eggs still look just a bit wet and shiny, since the hot skillet will carry them across the finish line. Bring the menemen to the table piping hot right in the pan, with a slice of warm toasted bread ready to dunk and scoop everything up.

   1 slice toasted bread