Turkish Menemen Scramble (Printable)

Softly scrambled eggs cooked with peppers, onions, and tomatoes in a bright Turkish style breakfast dish.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 medium green bell peppers, diced
04 - 3 large ripe tomatoes, peeled and chopped

→ 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, to taste
10 - 2 tablespoons chopped fresh parsley, for garnish
11 - Feta cheese, crumbled (optional)

# How To Make It:

01 - Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 2 to 3 minutes until softened.
02 - Add the diced green bell peppers and continue cooking for 3 to 4 minutes until they start to soften.
03 - Stir in the peeled and chopped tomatoes. Cook, stirring occasionally, for 5 to 7 minutes until the tomatoes break down into a saucy consistency.
04 - Season the mixture with salt, freshly ground black pepper, sweet paprika, and red pepper flakes if using. Stir to combine.
05 - Lightly beat the eggs in a bowl, then pour evenly over the tomato and pepper mixture in the skillet.
06 - Allow the 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 prevent overcooking. Garnish with chopped parsley and crumbled feta if desired. Serve warm with crusty bread.

# Expert Suggestions:

01 -
  • It comes together faster than you'd think, turning six eggs and whatever vegetables are nearby into something that feels intentional and special.
  • The creamy, jammy texture of the eggs mixed with soft peppers is the kind of comfort that doesn't require pretense.
  • You can make it exactly as spicy or mild as the people around your table prefer, adjusting as you go.
02 -
  • The biggest mistake is overcooking the eggs because you're nervous they're not done yet—pull them off the heat when they still look slightly underdone and they'll finish perfectly as the pan cools.
  • If your tomatoes are pale or tasteless, roast them in a hot pan first to concentrate their flavor, or switch to good canned ones because mealy winter tomatoes will only hold you back.
03 -
  • If tomatoes are breaking down too quickly and you're not at the saury stage yet, add them later so they cook for less time and stay slightly structured instead of dissolving completely.
  • Keep your heat at medium, not medium-high, because rushing menemen by cranking heat will give you rubbery eggs and burnt vegetables instead of the soft, almost creamy outcome that makes this dish special.
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