Menemen

Eggs cooked slowly in a base of softened tomato, green pepper (the long sweet Turkish biber rather than bell pepper), onion, olive oil, and pul biber, stirred gently so the eggs stay loose and silky rather than scrambling firm. Sometimes finished with sucuk (Turkish dry sausage) or feta, but the classic version is eggs-and-tomato. Served bubbling in a small pan with warm bread for scooping. The signature is the contrast of soft creamy egg against the bright cooked-tomato sweetness, with green pepper bringing a grassy-savoury note and pul biber adding gentle warmth rather than fierce heat.