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1
Place a large skillet over medium heat and add the olive oil and butter.
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2
Once the butter has melted into the oil, add the onion and peppers, a pinch of salt ,and the red pepper flakes. Cook, stirring occasionally, for around 5 minutes or until both onions and peppers have softened and smell fragrant.
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3
Add the garlic and allow to fry briefly before adding the chopped tomatoes. Cook, stirring occasionally, until the tomatoes have lost some but not all of their liquid and everything is coming together. This will take between 5 to 15 minutes, depending on the juiciness of your tomatoes and how thick or liquidy you want the end result to be.
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4
While the tomato mixture is cooking, lightly beat the eggs together in a bowl. Slowly add the beaten eggs to the skillet, folding gently into tomato mixture but take care not to stir too much. Cook for 1 to 2 minutes, until the egg whites are barely opaque. The eggs will continue to cook once they're off the heat and it's important to remove the pan at this point to prevent the mixture from drying out. Again, it's a personal decision: If you like very soft, wet eggs, take the mixture off the heat immediately after incorporating the eggs into the tomatoes.
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5
To serve, spoon into individual bowls and top with chopped parsley, fried sujuk, and beyaz peynir. Menemen is traditionally served with simit, a Turkish sesame bread ring, but feel free to substitute that with any bread of your liking.
