Homemade Menemen (Turkish Egg Scramble)
- Yield 3
- Prep 5 minutes
- Cook 10 minutes
- Total 15 minutes
Homemade Menemen (Turkish Egg Scramble) is a breakfast recipe on Avoteb. The yield on the card is 3. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 3 servings
- 1 tablespoon olive oil
- 1 small white onion, finely diced
- 1 large green bell pepper*, diced
- 1 (15-ounce) can diced tomatoes, with their juices
- 1 tablespoon butter
- 1 teaspoon Aleppo pepper*
- fine sea salt and freshly-cracked black pepper
- 3-4 eggs
- optional garnishes: sliced chives or chopped parsley, crumbled feta, sliced avocado
Method
Sauté the veggies: Heat oil in a large sauté pan over medium-a hot burner. Tip in onion and peppers and sauté for 5 minutes, stirring occasionally, until softened.
Tip in tomatoes and seasonings: Reduce heat to medium. Tip in the tomatoes, butter, Aleppo pepper, plus a generous pinch of salt and black pepper. Whisk until evenly combined, then sauté for 2 more minutes, until the tomatoes are nice and hot.
Tip in the eggs: Crack the eggs on top of the tomato mixture. Let the eggs cook for about 1 minute. Then use a spoon to break the yolks and briefly stir the eggs into the tomato mixture. (It is worth only partially stirring in the eggs, so that they are nice and swirly on top.) Continue cooking until the eggs reach your desired level of doneness. (Traditionally the eggs are cooked until just barely set, yet still soft, about 3 to 4 minutes total.)
Plate Plate while it is hot with your desired garnishes, along with some crusty sliced bread for dipping.
