Turkish scrambled eggs with tomatoes and peppers (Menemen)

1. Slice the green chillies into thin rings and finely chop the onion; peel the tomatoes and cut them into small dice.

2. In a small pan (the traditional sahan), heat the butter and olive oil and cook the onion and chillies for 4-5 minutes.

3. Add the tomatoes, salt and cook for 6-8 minutes until most of the liquid has evaporated and you have a juicy ragout.

4. Crack in the eggs and stir loosely a few times with a wooden spoon – the yolks and whites shouldn't mix completely.

5. When the eggs are still just creamy, take off the heat, add pepper and sprinkle with chilli flakes.

6. Serve hot in the pan with fresh bread for dipping.

Tip: The eternal Turkish debate: onion or no onion? Both versions are authentic – many leave it out at breakfast. The key is to keep the eggs soft.