Heat olive oil in a skillet over medium heat. Add the sliced peppers and chopped onion, if using, and sauté until they soften and become fragrant, about 3-4 minutes.
Add the minced garlic and paprika to the skillet, stirring for about 30 seconds until fragrant. This creates a warm, spicy aroma that signals flavor building.
Stir in the chopped tomatoes and cook until they release their juices and become saucy, about 5 minutes. The mixture should look vibrant and slightly thickened.
Make small wells in the tomato mixture and pour in the beaten eggs. Let the eggs sit gently in the sauce without stirring for about 1-2 minutes until they start to set at the edges.
Gently fold the eggs into the sauce using a spatula, stirring softly to incorporate while keeping a slightly runny, creamy texture. Cook for another 2-3 minutes until the eggs are just set but still moist.
Sprinkle with sumac and chopped fresh herbs for added tang and flavor. Taste and adjust seasoning with salt and pepper as needed.
Serve the Menemen hot with slices of crusty bread on the side for dipping and scooping up the rich, saucy eggs.
