Dairy-Free Menemen (Turkish Scrambled Eggs)

Ingredients

• 2 tablespoons Olive Oil
• 1 medium Green Bell Pepper
• 4 medium Roma Tomatoes
• 1-2 small Green Chilies
• 6 large Eggs
• 1/4 cup Fresh Parsley
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/4 teaspoon Red Pepper Flakes

Instructions

1. 1Heat the 2 tablespoons of Olive Oil in a large skillet over medium heat, which is 350°F (175°C).
2. 2Add the green bell pepper, cut into 1/2-inch pieces, and the 1-2 small green chilies, sliced thinly. Sauté for 5 minutes, or until the vegetables are softened and the green bell pepper is slightly translucent.
3. 3Add the 4 medium Roma tomatoes, diced. Cook for 10 minutes, stirring occasionally, until the tomatoes have broken down and formed a sauce.
4. 4Crack the 6 large Eggs directly into the skillet, spreading them evenly over the tomato mixture.
5. 5Season the eggs and tomato mixture with the 1/2 teaspoon Salt, 1/4 teaspoon Black Pepper, and 1/4 teaspoon Red Pepper Flakes.
6. 6Cook for 5-7 minutes, stirring gently and occasionally with a spatula, until the eggs are cooked to your desired consistency. They should look set but still moist.
7. 7Remove the skillet from the heat. Garnish with the 1/4 cup Fresh Parsley, chopped. Serve immediately.

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