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Summary

Score the tomatoes and pour hot water over them. Heat the butter in a large pan (medium heat), cut the onions into small pieces and sweat in the pan until translucent. Cut the peppers into small pieces and add to the pan.
Peel the tomatoes and cut into small cubes. As soon as the peppers are a little soft, add the tomatoes to the pan, season with salt, pepper, paprika powder and pul biber. Let it simmer until the tomato juice is reduced by about half, it shouldn`t be too runny, but the tomatoes shouldn`t overcook either!
Beat the eggs on top like a fried egg. Salt the eggs a little more on top and let them steep for about 5 - 10 minutes over low heat (I turn off the stove because of the residual heat). Stir gently (I try to keep the eggs whole, but it doesn`t have to be, it just can`t burn at the bottom) and serve warm. Sprinkle parsley on top and stir briefly.
Turkish flatbread and black tea go well with it. So far everyone has always enjoyed it.