Step 1

Wash and dry the tomatoes. If wanted, you can chop (and optionally peel) the tomatoes but I like adding them whole to the pan.

Step 2

Finely chop the green pepper and onion (if using).

Step 3

Meanwhile, heat the oil in a large skillet. Once hot, add the pepper and onion and sauté lightly for 3-4 minutes over medium-high heat.

Step 4

Add the whole tomatoes, cover the pan with a lid, and reduce to medium-low heat to allow them to soften for several minutes (5-7).

Step 5

Gently mash the tomatoes with a potato masher, fork, or the back of the spoon. Allow them to cook for 5 more minutes so that the mixture can reduce and thicken slightly. You can optionally remove the peel skins at this point if you'd prefer, too.

Step 6

Crack the eggs into the pan and gently use a fork or spoon to scramble them into the mixture. Add a little salt and pepper if preferred.Alternatively, you can pre-scramble the eggs in a bowl before adding them to the pan.

Step 7

If you're using cheese, then sprinkle that over the top now, then garnish with the parsley and chili powder and cover with a lid until the eggs are "just" barely set and the cheese has melted (3-4 minutes).Be careful not to overcook the eggs. They should be moist and fluffy rather than dry and crumbly. It's best to cook them until just slightly undercooked as they'll continue to cook in the hot sauce for several minutes before serving.

Step 8

The Turkish scrambled eggs with tomatoes are ready to serve. I enjoy them particularly well with Turkish tea (çay) and some bread, like simit or pide.

Step 9

Make ahead: you could make a double (or triple) batch of the tomato and onion sauce, then store it in an airtight container in the fridge for 2-3 days. Then, when you feel like Menemen, reheat the portion of sauce, add the egg, and finish!Alternatively, slice the ingredients the night before and store them ready to cook in the morning.Storing: this dish is best enjoyed fresh, so I highly recommend enjoying it immediately for the best flavor and texture. However, you can store leftovers in a container in the fridge for up to 2 days.Reheat: to reheat, you can gently heat on the stovetop or in the microwave – optionally with a splash of water if needed.