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Instructions

1. 1 Heat olive oil in a wide skillet over medium heat, then add diced onion and cook for three minutes until just translucent.
2. 2 Add diced green peppers and cook for another three minutes until they soften slightly but still retain some pleasant crunch.
3. 3 Add chopped tomatoes, pul biber, salt, and pepper, then simmer for eight minutes until tomatoes collapse into a chunky sauce.
4. 4 Crack eggs directly into the tomato mixture and gently fold with a wooden spoon, creating large soft curds throughout the sauce.
5. 5 Cook for two to three minutes more, stirring gently, until the eggs are just set but still creamy and slightly wet looking.
6. 6 Remove from heat immediately as the residual heat will continue cooking the eggs, then garnish with fresh parsley and serve.