Menemen

Remove the ribs and seeds from the pepper (leave them for more heat) and dice it.

Put extra virgin olive oil in the sahan and let the diced pepper slowly soften until a teeny bit brown.

Halve the tomatoes and grate the cut side on the large holes of a box grater, hand flat; the flesh goes through and the skin stays behind as a guard.

Add the tomato pulp to the peppers; season with a little salt and cook down until the raw tomato flavour is gone and it darkens slightly, still quite saucy for scooping with bread. Add a touch more olive oil if needed.

Add the eggs and stir only a little, leaving largish sections of white and yolk; stop cooking while the egg is still a little runny, as it finishes on the way to the table.

Finish with a little drizzle of olive oil, the crumbled fresh cheese and a little Urfa biber chili. Serve with bread.