Menemen

Cut the green chilli into small rings. Peel the tomatoes, by blanching or with a knife.

Chop the tomatoes into medium-sized cubes; smaller cooks quicker but develops less flavour.

Melt the butter in the pan until it is really bubbling. Saute the chillies about a minute and a half over medium heat.

Once softened, add the tomatoes and the salt, mix, cover with a lid and cook about 10-20 minutes.

Peel the casing off the sausage, halve it and cut it into small chunks. Shred the cheese.

Crush the softened tomatoes with a potato masher into a sauce and cook it down until little water is left.

Add the sausage and half a cup of the shredded cheese, mix in and cook on medium-low heat about 5 minutes, until the sauce can be parted with a spoon.

Add the scrambled eggs, mix a few seconds to combine, and cook until the eggs are almost fully cooked.

Top with more shredded cheese and sprinkle on Turkish chilli flakes; let the cheese steam and melt for a minute. Eat hot.