A breakfast dish from the spice-forward cuisine of Hatay, made by sautéing eggs with onion and pepper, cumin, sumac, and plenty of Turkish red pepper flakes. Its dry texture and sharp spice flavor, without tomato sauce, set it apart from classic menemen.
Heat the olive oil in a pan and sauté the onion and green bell pepper over medium heat until softened.
Lower the heat, add the Turkish red pepper flakes and cumin, and stir for a few seconds to release their aroma without burning them.
Crack the eggs directly into the pan, add the salt, and stir with a fork as they cook until fully set into small curds.
Sprinkle with sumac and serve hot.
Important: Briefly sauté the red pepper flakes with the onion and pepper over low heat before adding the eggs. Red pepper flakes added directly to hot oil may turn bitter and burn. Allergen: egg.
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