Heat a large non-stick pan over medium-high heat. Add the ground beef and cook, breaking it up with a spoon or spatula, until it is browned on all sides and no longer releasing juices. Don’t rush this step; it should take about 10 minutes. If it releases its juices, increase the heat and keep cooking.

When it is nicely browned, add the olive oil and chopped onions. Cook together for 1 minute, stirring occasionally.

Add the peppers and continue cooking until the onions and peppers soften. This should take about 3 minutes.

Now add the salt, pepper, paprika, pul biber, and tomato paste. Make sure the tomato paste touches the bottom of the pan so it cooks in the oil. Press it with the back of your spoon or spatula as it cooks. Mix everything well until combined.

The ground beef might get a little crispy on the bottom. That’s fine.

Make 4 hollows by pushing the ground beef mixture to the sides.

Reduce the heat and crack an egg into each hollow.

Try to mix the egg whites with the ground beef as much as possible, but don’t touch the egg yolks. Cook until the whites set, about 1 minute.

If you prefer, you can gently slide the thin egg white covering the yolk to the side so it cooks as well (that’s what we always do), or leave it as is.

Remove from heat, sprinkle with red pepper flakes, and garnish with chopped parsley. Serve warm.