Menemen (Turkish Scrambled Eggs With Tomato)
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons extra-virgin olive oil
- 1medium white onion (about 10 ounces), peeled and diced
- ½teaspoon dried oregano, plus more as needed
- ¼teaspoon Aleppo pepper, plus more as needed
- Kosher salt and freshly ground black pepper
- 1mild but flavorful long green pepper (such as Turkish carliston, Hungarian banana or Anaheim), stemmed, halved lengthwise, seeded, then diced
- 1cup peeled, chopped fresh heirloom tomato (about 7 ounces) or canned diced San Marzano tomatoes with their juices
- 4large eggs
- ¼cup chopped fresh parsley, plus 2 tablespoons for garnish
- 1tablespoon unsalted butter (optional)
- Flatbread, toasted or untoasted, for serving
Nutritional analysis per serving (4 servings)
311 calories; 23 grams fat; 5 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 18 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 10 grams protein; 539 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a nonstick medium skillet over medium-high. Add the onion, oregano and Aleppo pepper, season with salt and pepper, and cook, stirring occasionally, until onion is translucent, 7 to 9 minutes. Stir in the green pepper and cook until soft, 5 to 7 minutes.
- Step 2
While the onions and peppers are cooking, purée half the tomatoes in a food processor or blender. Once the onions and peppers are soft, add the remaining chopped tomatoes to the onions and peppers. Crack the eggs into a medium bowl, add the puréed tomatoes and whisk until foamy.
- Step 3
Once the mixture in the skillet comes to a simmer, stir in the ¼ cup parsley and the butter, if using. Reduce heat to low, add the egg mixture on top and cook, stirring occasionally, until the eggs are set but still soft, 3 to 4 minutes. Taste, adding a little more salt, oregano or Aleppo pepper, if needed. Sprinkle with remaining parsley and serve directly from the skillet, with flatbread alongside.
Private Notes
Comments
This is how my father, a terrific cook who was born in Jerusalem, made eggs for us growing up. Shakshuka's all the rage everywhere, it could use some competition. Turkish food, pardon the pun, is a delight. When he was retired my dad made every stuffed vegetable imaginable in the Turkish style. He told us we'd never find it in a restaurant as it's too labor-intensive, the women working for free in the family owned restaurants were responsible for this dish. More authentic Turkish restaurants!
Halve the oil. It serves two. Only serves 4 as an appetizer.
I also like to add some feta cheese sprinkled in toward the end, and some za'atar spice.
I used what I had - canned diced tomatoes and yellow bell pepper. Added the feta and za'atar. Delicious. As someone noted, it only served two (4 eggs = 2 people unless you eat a lot of bread).
Very fast and filling breakfast even with less oil
It’s called a banana pepper because at its best, it’s yellow. I don’t know about the Turkish pepper, but the Hungarian banana can be absolutely fiery, not at all like an Anaheim.
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