A breakfast dish from the spice-heavy tables of the Hatay region: prepared by frying egg with onion and pepper along with cumin, sumac, and plenty of red pepper flakes. With its dry texture, free of tomato sauce, and sharp spice aroma, it is a bold-flavored skillet dish that stands apart from classic menemen.
Heat the olive oil in a pan, sauté the onion and green pepper over medium heat until softened.
Lower the heat and add the red pepper flakes and cumin, stir for a few seconds to release their aroma without burning.
Crack the eggs directly into the pan, sprinkle with salt, and stir with a fork, cooking until they reach a crumbly texture.
Sprinkle with sumac and serve hot.
Important: Sauté the pepper flakes briefly with the onion and pepper over low heat before adding the egg; pepper flakes poured directly into hot oil can turn bitter and burn. Allergen: contains egg.
If you want to balance the heat, you can cut the red pepper flakes in half and add sweet pepper paste in their place.
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