Turkish Menemen Scramble (Print View)

A flavorful Turkish breakfast blend of eggs, peppers, tomatoes, and spices, perfect with crusty bread.

# Components:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 medium green bell peppers (or Turkish sivri peppers), diced
04 - 3 large ripe tomatoes, peeled and chopped (or 1 can diced tomatoes, drained)

→ Eggs

05 - 6 large eggs
06 - Salt, to taste
07 - Freshly ground black pepper, to taste

→ Optional Additions

08 - ½ teaspoon ground sweet paprika
09 - ¼ teaspoon red pepper flakes (pul biber), to taste
10 - 2 tablespoons chopped fresh parsley, for garnish
11 - Feta cheese, crumbled (optional)

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 2 to 3 minutes until softened.
02 - Add diced bell peppers and cook for 3 to 4 minutes until beginning to soften.
03 - Stir in the chopped tomatoes and cook, stirring occasionally, for 5 to 7 minutes until mixture becomes saucy.
04 - Season the tomato-pepper mixture with salt, black pepper, sweet paprika, and red pepper flakes if using.
05 - Lightly beat the eggs in a bowl, then pour evenly over the tomato mixture in the skillet.
06 - Allow eggs to set slightly at the edges, then gently stir with a spatula, scraping from edges to center. Cook until eggs are softly set but still creamy, about 2 to 3 minutes.
07 - Remove from heat immediately to avoid overcooking. Garnish with chopped parsley and crumbled feta if desired. Serve warm with crusty bread.

# Expert Advice:

01 -
  • It's ready in under 30 minutes but tastes like someone spent the morning on it.
  • The eggs stay impossibly soft and custard-like, not dry or rubbery like you might expect.
  • One skillet, honest ingredients, and somehow it feels like a celebration of breakfast.
02 -
  • The eggs will keep cooking after you take the skillet off the heat, so pulling them off a second too early is better than a second too late—creamy always beats scrambled.
  • If your tomatoes are watery or bland, cook the tomato mixture longer before adding the eggs so the flavors concentrate and the liquid reduces.
03 -
  • Buy the best eggs you can find—they matter more here than in almost any other dish, since they're the star.
  • If you can find Turkish sivri peppers at a market near you, grab them—they're milder and sweeter than bell peppers, and they change the whole character of the dish in a way worth seeking out.
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