vegetarian
gluten freeWash the produce
Rinse the tomatoes and green pepper under cool running water, then pat them dry well. Dry vegetables hit the pan better and help you avoid extra steaming.
Prep the vegetables
Cut the green pepper in half, remove the stem, seeds, and any white ribs, then slice it thinly. If the tomatoes still have their skins, peel them with a paring knife or vegetable peeler, then dice them into small pieces. Keep all the tomato juices too; they add a lot of flavor to the pan.
Whisk the eggs
Crack the eggs into a bowl and whisk until the yolks and whites are fully combined and slightly frothy. You want an even mixture so the eggs cook up soft and uniform.
Heat the pan
Set a skillet over medium heat and add the olive oil and unsalted butter. Let them warm for 1 to 2 minutes, until the butter is melted and lightly foamy but not browned.
Soften the pepper
Add the sliced green pepper to the pan and cook, stirring often, for 4 to 5 minutes until it softens and turns glossy. A little color on the edges is fine, but it should stay tender rather than charred.
Cook the tomatoes
Stir in the diced tomatoes and all their juices, then season with kosher salt, black pepper, and pul biber. Cook for 5 to 7 minutes, stirring occasionally, until the tomatoes break down into a chunky sauce and the raw tomato smell cooks off.
Set the eggs
Reduce the heat to low and pour in the whisked eggs. Stir gently with a spatula, sweeping from the edges toward the center, until soft curds form and the eggs are just set but still a little loose and glossy, about 2 to 4 minutes. Menemen should stay soft and saucy, not dry like firm scrambled eggs.
Serve immediately
Take the pan off the heat and spoon the menemen onto plates, or bring the skillet straight to the table. Serve it while it's hot and soft for the best texture.
