- 1 Tbsp olive oil - 1 onion, diced - 1 red capsicum, deseeded and sliced - 3 x 400g tinned tomatoes - Chili flakes to taste - 6 eggs

To serve - Parsley - Labneh - Lemon - Toast

1. Heat the oil in a large pan. Once hot, add the pepper and onion and sauté lightly for 4 – 5 minutes over medium-high heat.

2. Add the tomatoes and chili flakes to the pan and stir well to combine. Cook for 10 minutes, or until the sauce starts to thicken.

3. Crack the eggs into the pan and gently use a fork or spoon to scramble them into the mixture. Season with salt and pepper.

4. Cover the pan with a lid until the eggs are just barely set.

5. Serve with parsley, labneh, lemon wedges and thick slices of toast.

Turkish Menemen