Dairy-Free Menemen (Turkish Scrambled Eggs)

Ingredients

• 2 tablespoons Olive oil
• 1 medium Green bell pepper
• 1 medium Red bell pepper
• 1 small Onion
• 2 cloves Garlic
• 28 ounces Canned diced tomatoes
• 6 large Eggs
• 1/2 teaspoon Red pepper flakes
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 tablespoons Fresh parsley

Instructions

1. 1Place a 12-inch skillet over medium heat, which is about 300°F (150°C). Add the 2 tablespoons of olive oil and let it warm for about 30 seconds until it shimmers.
2. 2Add the 1 medium green bell pepper, cut into 1/2-inch pieces, the 1 medium red bell pepper, cut into 1/2-inch pieces, and the 1 small onion, cut into 1/2-inch pieces. Cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables are softened and the onion looks slightly see-through.
3. 3Add the 2 cloves of garlic, minced, and cook for 1 minute more, stirring constantly, until you can smell its fragrance.
4. 4Pour in the 28 ounces of canned diced tomatoes, including their juice. Bring the mixture to a gentle simmer, then reduce the heat to medium-low, about 250°F (120°C). Cook for 10 to 12 minutes, stirring every few minutes, until the sauce has thickened slightly and looks less watery.
5. 5Make six wells in the tomato mixture. Crack 1 large egg into each well. Sprinkle the 1/2 teaspoon of red pepper flakes, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper evenly over the eggs and sauce.
6. 6Cover the skillet and cook for 5 to 8 minutes, or until the egg whites are completely set and the yolks are cooked to your preference. For a more scrambled texture, gently stir the eggs and sauce together during the last 2 minutes of cooking. For a more poached-like texture, leave the eggs undisturbed.
7. 7Remove the skillet from the heat. Sprinkle the 2 tablespoons of fresh parsley, chopped, over the top. Serve immediately.

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