Chop the Vegetables: Begin by chopping the bulb onion, scallions, and bell peppers into small, uniform pieces. Mince 4 cloves of garlic and set aside.

Chop the Tomatoes: If you're using fresh tomatoes, chop them finely or pulse them in a food processor to make a chunky sauce. Alternatively, you can use 500 ml of canned chopped tomatoes.

Heat the Pan: Heat a cast-iron or heavy-bottomed pan over medium heat and add 3 tablespoons of vegetable oil. Once the oil is hot, add the chopped onions and bell peppers.

Fry the Vegetables: Cook the onions and bell peppers for about 6 minutes, stirring frequently until they soften and become lightly golden. Be careful not to burn them; adjust the heat if necessary.

Add the Tomatoes and Garlic: Stir in the chopped tomatoes and minced garlic. Let the mixture cook for 2-3 minutes, allowing the garlic to release its aroma and the tomatoes to start breaking down.

Season the Sauce: Add ½ teaspoon of salt, ¼ teaspoon of ground black pepper, and 1 teaspoon of sugar. Stir in the chopped scallions and let the mixture simmer over low heat for about 10 minutes. Stir occasionally to prevent sticking. The sauce should thicken slightly as the water from the tomatoes evaporates.

Make Spaces for the Eggs: Using a spoon, create small wells or holes in the vegetable mixture, spaced evenly across the pan. These should be deep enough to expose the bottom of the pan.

Add the Eggs: Crack the eggs directly into the wells. Take care not to break the yolks, as the whole egg is a key part of the presentation.

Simmer the Eggs: Reduce the heat to low and allow the eggs to cook gently for about 5-6 minutes. As they cook, you can lightly stir the egg whites into the vegetable mixture, but avoid disturbing the yolks. This will create a creamy texture while leaving the yolks intact and runny.

Check for Doneness: The eggs are ready when the whites are fully set, but the yolks remain soft and slightly runny. If you prefer fully cooked yolks, cover the pan for an additional 2-3 minutes.

Garnish: Sprinkle the finished dish with chopped fresh mint leaves and some more chopped scallions for a burst of freshness.

Serve Hot: Serve the menemen hot, straight from the pan, accompanied by fresh white bread. The bread is essential for scooping up the delicious sauce and runny yolks.