Turkish Style Scrambled Eggs with Peppers- Menemen

Warm a large pan over medium heat and add the olive oil or butter.

Introduce the onion and peppers, cooking them for about 5 minutes until they soften.

Incorporate the garlic and chili flakes, cooking for another minute.

Add the tomatoes with a pinch of salt and pepper, stirring them in. Cook until the tomatoes soften and release some juices, approximately 10 minutes, ensuring the pan doesn't dry out.

Sprinkle in half of the shredded cheese.

Lightly beat the eggs in a bowl, then pour them into the pan. Tilt the pan to allow the egg mixture to seep into the sauce's crevices. Avoid over-mixing. Top with the remaining cheese.

Cover and cook for several minutes until the eggs begin to set. Remove from heat and let the eggs finish cooking in the warm sauce for a few more minutes. If you prefer firmer eggs, cook them longer as needed.

Garnish with fresh herbs, crumbly feta cheese, and spicy chili flakes. Serve with warmed bread or tortillas.