To begin, prepare all ingredients by finely chopping the onion, slicing the bell peppers, and dicing the tomatoes. Crack the eggs into a bowl and lightly beat them with a pinch of salt, setting them aside. This preparation ensures each ingredient is ready for a smooth cooking process.

In a large skillet or sauté pan, heat 2 tablespoons of olive oil or butter over medium heat. Once heated, add the chopped onions and cook for 3-4 minutes, stirring occasionally, until they turn translucent and release their sweet aroma.

Add the sliced bell peppers and, if desired, the chopped green chili peppers for extra heat. Continue cooking for another 4-5 minutes, stirring occasionally, until the peppers soften and their natural flavors meld with the onions.

Add the diced tomatoes to the skillet, stirring to combine them with the onions and peppers. Season with a pinch of salt, black pepper, and paprika or red pepper flakes for a slight smoky kick. Let the mixture cook for about 5-6 minutes until the tomatoes soften and begin to release their juices.

Reduce the heat to low to medium-low, creating a gentle simmer for the tomato mixture. This helps to intensify the flavors and create a slightly thickened base. Adjust the seasoning if necessary, adding more salt or pepper according to taste.

Pour the beaten eggs evenly over the vegetable mixture. Allow the eggs to settle for a few seconds, then gently stir them into the tomato and pepper base, ensuring an even distribution without over stirring. This method preserves the fluffy texture of the eggs.

Continue cooking the eggs for about 2-3 minutes, stirring gently to prevent overcooking. For an authentic Menemen texture, aim for soft, creamy eggs rather than a fully scrambled consistency. Remove from heat once the eggs are just set.

Serve Menemen immediately in the skillet, garnishing with a sprinkle of fresh parsley. Pair it with warm crusty bread or traditional Turkish bread for scooping. Optionally, drizzle a little olive oil on top for added richness or serve with crumbled feta on the side for an extra layer of flavour.