Menemen Recipe: Turkish Scrambled Eggs with Tomatoes
You'll love this easy menemen recipe of soft, perfectly scrambled eggs with tomatoes, peppers, and onions! This simple one-pan dish comes together in 20 minutes or less, and makes the perfect breakfast, lunch, or dinner. Just add your favorite crusty bread to serve along!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion (chopped)
- 1 green bell pepper (Anaheim or Holland peppers will work as well), (cored, seeded and chopped)
- Kosher salt
- 2 vine-ripe tomatoes, (chopped)
- 3 tablespoons tomato paste
- Black pepper
- ½ teaspoon dried oregano
- 1 teaspoon Aleppo pepper, (more for later)
- 4 large eggs, (beaten)
- Crushed red pepper flakes, (optional if you like spicy)
- 1 French baguette for serving (thickly sliced (optional))
Instructions
- 1
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).
- 2
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).
- 3
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.
- 4
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.