Menemen

➊ First we cut the tomatoes crosswise, pour boiling water over them and peel off the skin. Then we cut them open, remove the core, otherwise the dish will be too watery, and dice the tomatoes, finely or coarsely, depending on your taste. The pointed peppers are also separated from the core and cut into cubes.
The parsley is finely chopped, I don't use the stalks for the dish as they are too hard, as the herbs are only briefly mixed in shortly before the end.

➋ The white cheese also goes under the knife. The onions are also finely diced and the garlic is diced into thin strips. The red pepperoni is also cut into thin rings.
Finally, cut off the white part of the spring onion, cut both halves into thin rings, add the white part to the onions and leave the green part separately. Now everything is cut and ready for cooking.

➌ The grill is prepared for 250-300 °C direct heat and the cast iron pan/pot is preheated. Add ghee and olive oil and sauté the onion mixture until translucent. Then we add the peppers and garlic and sweat them too. Optional: If you want to add sucuk slices, now would be the time. Next we go with the diced tomatoes, these are added and briefly fried until they start to fall apart slightly.

➍ Now add the spices, here I use the Crust spice mix from StaySpiced, a good tablespoon is enough. Next we add 3/4 of the green part of the spring onions, keeping the rest as a garnish. Now each egg is stirred in individually and brought to the boil. We've slowly got there, now it's the cheese's turn. After stirring in the cheese, add the chopped parsley, again setting aside a little for garnishing. Finally, add the pepper. Stir again and again so that nothing burns, and stir in the lemon zest for a spicy finish.

➎ To serve, sprinkle the green spring onion rings, parsley and pepper rings over the food. Serve in a bowl or plate with white bread/flatbread.