Melt the butter in a frying pan. Remove the seeds from the green peppers and cut into rings or blades. Peel and remove the seeds from the tomatoes and cut them into small pieces. Add the peppers and tomatoes to the butter and cook 7 or 8 minutes until the tomato juice has slightly evaporated.

Beat the eggs in a bowl, add salt and pour into the frying pan. Mix. When the eggs become firm, serve at once.

NOTE: One can simply break the eggs over the pepper-tomato mixture and let them cook until the yolk is covered by a thin white membrane. This is not authentic menemen, but it is equally delicious.