Menemen [Homemade]

Now that the weather is getting warmer, I love turning to an old favourite: menemen. Onions and peppers are fried until tender, with a generous kick of heat from a handful of chillies. Chopped tomatoes are then stirred in and left to simmer until rich and thick, before being seasoned simply with salt and pepper. Four little pockets are made in the mixture, the eggs are cracked in, and everything is gently cooked until just set. A scattering of parsley adds a final touch of colour and freshness. I serve mine with garlic yoghurt and freshly baked challah.