Chop green peppers and yellow capsicum into pieces of 1cm x 1cm cubes.
Sauté green peppers and yellow capsicum with olive oil until they get slightly soft.
Add tomato puree and sauté for a little while.
Bring the heat to the lowest, add black pepper and salt.
Gently crack the eggs so that the yolks do not disintegrate.
Try to carve the bottom part of the eggs with the help of a spoon or a spatula, to form a small pit so that the yolks touch the pan, the heat should be minimum.
Make sure to cook slowly without closing the lid. Do not stir!
When you get the white color, menemen is ready to be served. The yolk should be fluid.
Turn off the fire. It will probably be hard to take it onto the plate since the yolk may not stay intact so it will be wise to keep it as is and use the pan as a plate.
Put the diced curd cheese, parsley and the chopped walnut, respectively (walnuts should not be ground but should be chopped in large pieces).
