Turkish Scrambled Eggs (Menemen)

Peel and finely chop the red onion. Wash the bell pepper and tomatoes, then dice them into small pieces. Finely chop the parsley as well.

Heat 2 tablespoons of olive oil in a pan over medium heat. Add the chopped onion and bell pepper, then sauté for 3–4 minutes. Then stir in the tomatoes and ground cumin, and cook for another 2–3 minutes.

Crack the 4 eggs into the pan, season with salt and pepper to taste. Cook for 1–3 minutes, stirring constantly, until the eggs reach the desired creamy consistency. Finally, stir in the fresh parsley and remove from heat.