Menemen with Eggs

Heat olive oil in a medium pan over medium heat. Add diced onion and cook until softened and translucent, about 3-4 minutes.

Stir in tomato paste and cook for 30 seconds until fragrant. Add water and mix to create a light sauce. (Using tomato paste instead of sauce gives better control over consistency and deeper flavor.)

Season with salt, pepper, cumin, and coriander. Let the mixture simmer for 1 minute.

Pour in beaten eggs and gently stir with a wooden spoon, scrambling them into the tomato mixture until just set but still creamy. (Keep the eggs moving — you want them silky, not rubbery.)

Serve immediately with warm pita bread or samoon if you can find it at Al-Ameer or Dearborn Fresh.