Menemen (Turkish Scrambled Eggs with Tomatoes and Peppers)

• 2 tbsp Olive oil
• 1 medium Yellow onion
• 1 medium Green pepper
• 3 medium Tomato, ripe
• ½ tsp Fine sea salt
• 1 tsp Aleppo pepper
• ¼ tsp Black pepper
• 4 Egg

1. Halve and thinly slice the onion. Core the green pepper and slice it thinly, then grate the tomatoes on the coarse side of a grater (discard the skins).
2. Heat the olive oil in a frying pan over medium heat. Add the onion and cook for 4 to 5 minutes until softened and translucent, then add the green pepper and cook for 3 to 4 minutes until tender.
3. Stir in the grated tomatoes, fine sea salt, Aleppo pepper, and black pepper. Cook for 6 to 8 minutes, stirring occasionally, until the tomatoes reduce into a thick, spoonable sauce and the oil begins to separate slightly at the edges.
4. Crack the eggs into a bowl and whisk just until the yolks and whites are loosely combined. Pour into the pan and cook on low to medium-low heat, stirring gently and intermittently, until the eggs are softly set but still glossy, 2 to 3 minutes.
5. Remove from the heat and serve immediately while hot. Spoon straight from the pan so the eggs stay soft.

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