Menemen Turkish Scrambled Eggs
A traditional Turkish breakfast dish featuring eggs scrambled into a savory base of sautéed peppers, onions, and juicy tomatoes.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 4 pieces Large eggs
- 2 tablespoons Olive oil
- 3 pieces Green Sivri peppers or Anaheim peppers, chopped
- 1/2 cup Yellow onion, finely diced(optional)
- 3 pieces Roma tomatoes, peeled and diced
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 teaspoon Aleppo pepper (Pul Biber)
- 1 tablespoon Fresh parsley, chopped(optional)
- 1 tablespoon Butter(optional)
Instructions
- 1
Heat the olive oil and butter in a large skillet over medium heat.
- 2
Add the diced onions and green peppers, sautéing until they are soft and the onions are translucent.
- 3
Stir in the diced tomatoes and season with salt, black pepper, and Aleppo pepper.
- 4
Cook the tomato mixture for about 10 minutes, stirring occasionally, until the tomatoes have broken down and the liquid has reduced slightly.
- 5
Using a spoon, create small wells in the tomato mixture and crack the eggs directly into the pan or pour in lightly beaten eggs.
- 6
Gently stir the eggs into the vegetable base, leaving some streaks of yolk and white rather than over-mixing.
- 7
Cook for another 2-3 minutes until the eggs are just set but still moist and creamy.
- 8
Garnish with fresh parsley and serve immediately directly from the pan with crusty bread.
Nutrition per Serving
245
Calories
13g
Protein
9g
Carbs
18g
Fat
2g
Fiber
5g
Sugar
580mg
Sodium
Ratings & Reviews
No ratings yet
