Prepare the vegetables: core and dice the Tomatoes and thinly slice the Turkish green peppers.
Warm a medium skillet over medium heat and add the Olive Oil and Unsalted Butter. When the butter has melted and the pan is hot, add the sliced peppers and sauté until they are softened and slightly blistered, about 4–6 minutes.
Add the tomatoes to the pan and cook until they break down and release their juices, another 5–8 minutes. Season the mixture with Kosher Salt, Black Pepper and a pinch of Pul Biber (Aleppo Pepper Flakes) to taste, stirring to combine and reducing the heat if it begins to stick.
Meanwhile, crack and lightly beat the Eggs in a bowl with a small pinch of salt. Make a few shallow wells in the tomato–pepper mixture and pour the beaten eggs over; gently stir and fold the eggs into the vegetables until they are just set but still creamy, about 2–4 minutes.
Taste and adjust seasoning if needed, then remove from heat. Serve the menemen immediately from the skillet with bread for scooping.
