Menemen — Turkish Scrambled Eggs with Tomato

Slice the long green peppers into rings and cook them in olive oil over medium heat for three minutes, until the edges just colour.

Grate the tomatoes into the pan and cook for five to six minutes, until the liquid has gone and the oil rises to the surface.

Add salt and pepper flakes now, before the eggs, so the spices open up in the sauce.

Lower the heat, crack the eggs into the pan and fold them through the sauce three or four times; take the pan off the heat while the whites are just short of set.

Take the pan off the heat and let it stand for a minute, scatter fresh parsley over the top and serve with warm bread.