Menemen Recipe: Turkish Scrambled Eggs with Tomatoes
User Reviews
4.9
Menemen Recipe: Turkish Scrambled Eggs with Tomatoes
Description
The recipe starts by sautéing chopped onions and green peppers in olive oil until softened but not browned, seasoned lightly with salt. Fresh chopped tomatoes and tomato paste are added next with oregano, black pepper, and Aleppo pepper for mild heat and aromatic flavor. The mixture cooks just enough to soften the tomatoes while maintaining some shape.
Beaten eggs are then added over the vegetable mixture at low heat and stirred gently until just set, creating tender scrambled eggs with pockets of tomato and pepper flavor. A finishing drizzle of olive oil and extra Aleppo or crushed red pepper flakes introduces more richness and optional spice.
This dish is traditionally eaten hot alongside thick slices of fresh French baguette or similar crusty bread, perfect for dipping into the saucy eggs. The combination balances freshness from the vegetables with the soft eggs and warming spices.
Menemen is best served immediately to enjoy its tender texture and vibrant flavors. Adjust the amount of Aleppo pepper or red pepper flakes to control heat.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion chopped, medium
- 1 green bell pepper cored, seeded and chopped, Anaheim or Holland peppers will work as well
- kosher salt
- 2 tomato chopped, vine-ripe
- 3 tablespoons tomato paste
- black pepper
- ½ teaspoon oregano dried
- 1 teaspoon Aleppo pepper more for later
- 4 egg beaten, large
- crushed red pepper flakes optional if you like spicy
- 1 French baguette thickly sliced (optional, for serving
Instructions
- In a 10-inch skillet, heat 2 tablespoons over medium heat. Add the onions and peppers and season with kosher salt. Cook for 4 to 5 minutes, stirring regularly until softened (being careful not to brown the onions).
- Add the tomatoes and tomato paste. Season with a little more kosher salt, black pepper, oregano, and Aleppo pepper. Cook for a few minutes over medium heat, stirring occasionally, until the tomatoes soften but still hold their shape (5 to 7 minutes).
- Push the tomato and pepper mixture to one side of the pan. Lower the heat to medium-low. Add the beaten egg, and cook briefly, stirring gently as needed, until the eggs are just set. Fold the tomato mixture into the eggs.
- Finish with a little EVOO and more Aleppo pepper and crushed red pepper flakes, if you need a little kick. Serve immediately with thick slices of bread.
Notes
- Serve menemen immediately for the best texture and flavor.
- Thickly sliced crusty bread is traditional for soaking up the dish.
- Adjust Aleppo pepper and red pepper flakes to suit your preferred spice level.
- Use fresh, ripe tomatoes for the best flavor in the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 1647 kcal
% Daily Value*
| Calories | 164.7kcal | 8% |
| Carbohydrates | 9.3g | 3% |
| Protein | 7.2g | 14% |
| Fat | 11.5g | 18% |
| Saturated Fat | 2.4g | 12% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 163.7mg | 55% |
| Sodium | 461.4mg | 19% |
| Potassium | 433.4mg | 9% |
| Fiber | 2.5g | 10% |
| Sugar | 5.2g | 10% |
| Vitamin A | 1196IU | 24% |
| Vitamin C | 37mg | 41% |
| Calcium | 50.3mg | 5% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
