Menemen (Turkish Scrambled Eggs with Peppers and Tomatoes)

Heat olive oil in a wide, heavy skillet (or traditional copper sahan) over medium heat. Add onion and sauté for 3–4 minutes until soft and translucent.

Add the green and red peppers; cook for 5–6 minutes, stirring occasionally, until softened and lightly blistered at the edges.

Add diced tomatoes, pul biber, cumin, salt, and black pepper; cook for 7–8 minutes, stirring frequently, until tomatoes collapse completely and the mixture reduces to a thick, jammy sauce.

Reduce heat to its lowest setting. Crack the eggs directly into the pan over the tomato-pepper base.

Using a spatula, fold and stir the eggs through the sauce in slow, wide sweeps — do not scramble vigorously. Aim for large, soft, glossy curds distributed through the sauce.

Remove the pan from heat while the eggs still look slightly underdone (about 2–3 minutes of folding); residual heat will carry them to a perfect soft set.

Scatter with chopped parsley and crumbled feta if using; serve immediately directly from the pan with crusty bread or simit.