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Menemen (Turkish Scrambled Eggs and Tomatoes)
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Prep Time:
15 minutes
15 minutes
Cook Time:
25 minutes
25 minutes
Total Time:
40 minutes
40 minutes
Indulge in Istanbul's cafes with flavorful menemen—a simple and tasty dish of scrambled eggs and tomatoes perfect for any meal.
Ingredients:
- 2 beefsteak tomatoes
- 8 large eggs
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 1 teaspoon salt
- 3 cloves garlic, minced or crushed
- 6 sivri biber (Turkish green peppers), seeded and finely diced
- 1 tablespoon tatli biber salçasi (Turkish sweet pepper paste)
- 1 teaspoon pul biber (ground Aleppo pepper)
- 1 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
Instructions:
- Start by removing the stems from the tomatoes. Grate the tomatoes using the largest holes on a box grater into a bowl, leaving out any extra peel. In a separate bowl, crack the eggs and beat them with a whisk.
- Sauté the onion, garlic, and peppers: Heat olive oil in a large skillet over medium heat. Cook the onion with salt for 3 minutes, then add the garlic and green peppers. Continue cooking until the vegetables soften, about 5 minutes.
- Combine tatli biber salçasi with the vegetable mixture and mix well. Stir in grated tomatoes, pul biber, oregano, and black pepper. Simmer for about 10 minutes until the mixture thickens, stirring occasionally.
- Combine the beaten eggs with the vegetable mixture in the pan. Gently stir until the eggs begin to set, approximately 5 minutes. Remove from heat; note that the menemen texture is softer due to the abundance of tomatoes and veggies.
- Garnish the menemen with a mixture of 1 teaspoon pul biber and 2 tablespoons of olive oil in a small bowl. Top the dish with drizzles of the flavored oil and scattered chopped parsley leaves. Serve immediately. Refrigerate leftovers in an airtight container and consume within 2 days. Reheat in the microwave or a skillet on low heat when ready. If you enjoyed the recipe, please leave us a rating!