Menemen (Turkish Scrambled Eggs)

Method

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1. 1Seed the peppers and slice them into thin rings. Peel the tomatoes and cut them into small dice; finely chop the onion if using.
2. 2Melt the butter with the olive oil in a small skillet over medium heat. If using onion, cook it first for about 3 minutes until translucent.
3. 3Add the peppers and cook, stirring now and then, for 4-5 minutes until soft and slightly darker in color.
4. 4Add the tomatoes and salt and cook for 5-6 minutes, until they break down and release their juice and the sauce thickens slightly. Don't let it dry out.
5. 5Lightly beat the eggs in a bowl, or crack them straight into the pan. Lower the heat and gently fold the eggs into the sauce just 2-3 times.
6. 6Take the pan off the heat while the eggs are just set but still soft and glossy, after 1-2 minutes; the hot pan will finish cooking them.
7. 7Sprinkle with black pepper and pul biber and serve right away in the pan with fresh bread.