Turkish Menemen with Peppers

1. 1Soften the onion and peppers. Heat the olive oil in a large skillet over medium heat. Add the onion and green peppers with a pinch of the salt. Cook, stirring occasionally, until softened but not browned, 7 to 9 minutes.
2. 2Cook the tomato base. Add the garlic and cook for 30 seconds. Stir in the tomatoes, Aleppo pepper, remaining salt, and black pepper. SimmerCook in liquid with gentle, occasional bubbles—not a full rolling boil. uncovered, stirring now and then, until the tomatoes are thickened and no longer watery, 7 to 9 minutes.
3. 3FoldGently combine ingredients with broad scooping motions so the mixture keeps its texture. in the eggs. Reduce the heat to low and pour in the beaten eggs. Let them sit for 20 seconds, then use a spatula to slowly fold the eggs through the tomato mixture. Continue folding gently until soft, moist curds form and the eggs reach 160°F in the center, 3 to 5 minutes. Remove from the heat promptly; the skillet has opinions about carryover cooking.
4. 4Season and serve. Taste and adjust the seasoning if needed. Serve immediately while the eggs are soft and warm.

Use hot peppers

Replace one green bell pepper with 1 small hot green chile, seeded and finely diced, for more heat.

Add cheese

Fold in 2 ounces crumbled feta during the final minute of cooking. The dish will no longer be dairy-free, naturally.