Menemen Recipe (Turkish Tomato Scrambled Eggs)

Ingredients

• 2 tablespoons olive oil
• 3 green peppers, chopped (Turkish peppers or any sweet green pepper)
• 4 tomatoes, peeled and diced (about 1 cup)
• ½ teaspoon salt
• ½ teaspoon paprika
• 4 eggs
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes
• Parsley, chopped (for garnish)
• Optional: 1 small onion, chopped (if desired)

Instructions

1. Heat Oil: In a pan, heat the olive oil over medium heat.

2. Cook Peppers: Add the chopped green peppers and cook for 2-3 minutes until they start to soften.

3. Add Tomatoes: Stir in the diced tomatoes.

4. Season: Add salt and paprika. Cook over medium-low heat, stirring occasionally, until the tomatoes are tender.

5. Prepare Eggs: In a bowl, beat the eggs gently.

6. Add Eggs:

   • For Mixed Eggs: Pour the beaten eggs over the tomato mixture. Stir gently to distribute the eggs throughout. Cook uncovered for 3-5 minutes, stirring occasionally, until the eggs are cooked through but not overdone.
   • For Whole Eggs: After cooking the tomatoes and peppers, create small wells in the mixture with a spoon. Crack the eggs into these wells. Simmer uncovered for 8-10 minutes, or until the egg whites are set and yolks are still runny. You can cover the pan with a lid to help cook the whites evenly, but the yolks will be slightly covered with a thin layer of egg white.

7. Garnish: Remove from heat. Garnish with red pepper flakes and chopped parsley. Optionally, drizzle with a little olive oil before serving.

8. Serve: Enjoy immediately with crusty bread or as desired.

Notes

• Onions: Some prefer Menemen with onions. If you’d like to include them, sauté 1 small chopped onion along with the peppers.
• Tomatoes: Use ripe, juicy tomatoes for the best flavor. You can also add a bit of tomato paste for extra richness.
• Cooking Eggs: Don’t overcook the eggs to avoid a dry texture. Stir gently to ensure even cooking.

Enjoy your Menemen!!