Menemen with Eggs & Peppers

📝 Ingredients

• 4 eggs
• 2 green peppers (about 150 g each)
• 3 very ripe tomatoes (about 120 g each)
• ½ brown onion (about 50 g)
• 1 tbsp olive oil
• 1 tsp sweet paprika
• 40 g feta
• 2 slices wholemeal bread (about 40 g each)
• 5 g fresh parsley (a few sprigs)
• Salt, black pepper

🍴 Utensils

• 24 to 28 cm frying pan
• Spatula
• Bowl
• Chopping board
• Knife
• Toaster

📖 Steps

1. Wash the peppers, remove the stalk and seeds, then cut them into thin 5 mm strips. Peel and finely slice the half onion. Cut the tomatoes into small dice, keeping their juice.
2. Heat the oil in the frying pan over a medium heat. Add the onion and peppers, season lightly with salt and soften for 6 to 8 minutes, stirring, until tender and starting to brown.
3. Add the tomatoes and paprika, then cook down for 6 to 8 minutes over a medium heat, stirring occasionally, until the juice has almost completely reduced: otherwise the eggs will be swimming in water.
4. Meanwhile, beat the eggs in a bowl with a fork, with a pinch of salt and some pepper, just enough to combine the whites and yolks. Toast the bread in the toaster and chop the parsley.
5. Reduce to a low heat. Pour the eggs into the pan and wait 20 seconds, then stir slowly with the spatula, drawing the edges towards the centre, for 2 to 3 minutes, to form large, soft curds.
6. Take the pan off the heat while the eggs are still creamy and slightly runny: they finish cooking in the heat of the pan. Overcooked, they become dry and release water.
7. Crumble the feta over the top, sprinkle with parsley and serve straight away, right in the pan set in the middle of the table, with the toasted wholemeal bread for mopping up.