Menemen

Cook onion and green peppers in olive oil until softened and fragrant.

Add tomatoes, salt, and pul biber, then simmer until the mixture becomes thick and saucy.

Beat the eggs lightly and pour them into the tomato base, stirring gently to form soft curds.

Stop cooking while the eggs are still creamy, then finish with parsley and more chile flakes.

Serve directly from the skillet with plenty of bread for scooping.