Easy Turkish Menemen Recipe: Quick Turkish-Style Scrambled Eggs
Menemen is a Turkish-style skillet breakfast of peppers and tomatoes gently cooked with eggs. This approachable version uses easy-to-find ingredients and comes together in one pan for a warm, savory meal.
Servings 4
Ingredients
- 1 tablespoon olive oil 15 mL
- 1 tablespoon unsalted butter 14 g
- 1/2 medium yellow onion finely diced, optional (about 1/2 cup or 75 g)
- 1 green bell pepper or 2 mild Italian frying peppers seeded and diced (about 1 cup or 150 g)
- 3 medium ripe tomatoes diced with their juices (about 1 1/4 pounds or 570 g)
- 1/2 teaspoon kosher salt 3 g, plus more to taste
- 1/4 teaspoon ground black pepper 0.5 g
- 1/2 teaspoon Aleppo pepper or crushed red pepper flakes optional (1 g)
- 4 large eggs
- 2 tablespoons chopped flat-leaf parsley optional (8 g)
Instructions
- Warm the olive oil and butter in a large nonstick skillet over medium heat. Add the onion, if using, and cook for 2 to 3 minutes until softened but not browned.
- Add the diced pepper and cook for 3 to 4 minutes, stirring occasionally, until it begins to soften.
- Stir in the tomatoes, salt, black pepper, and optional Aleppo pepper. Cook for 4 to 5 minutes, stirring now and then, until the tomatoes break down into a saucy mixture and most excess liquid has reduced.
- Crack the eggs directly into the skillet. Use a spatula to gently break the yolks and fold the eggs through the tomato mixture. Cook over medium-low heat, stirring slowly, until the eggs are softly set and cooked to your preferred doneness, about 2 to 3 minutes.
- Remove the skillet from the heat, sprinkle with parsley if desired, and serve right away with warm crusty bread, pita, or toast.