Menemen (Turkish Tomato Scrambled Eggs)
Classic one-pan Turkish egg dish menemen, which is scrambled eggs with tomatoes and green peppers.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoon olive oil
- 3 medium green peppers (chopped (Turkish peppers or any sweet green pepper))
- 4 large tomatoes (about 1 cup, peeled and diced)
- ½ tsp salt
- ½ tsp paprika
- 4 medium eggs
- ½ tsp black pepper
- ½ tsp red pepper flakes
- 1 tablespoon parsley (for garnish)
Instructions
- 1
Heat olive oil in a pan.
- 2
Cook chopped peppers in it for 2-3 minutes or until tender.
- 3
Add in tomatoes.
- 4
Season with salt and paprika and cook over medium low heat until tomatoes are tender, stirring occasionally. Now reduce the heat a bit.
- 5
In a bowl, beat the eggs gently. And pour it all over the tomato mixture in the pan. Cook it uncovered, stirring with a spatula gently so that the eggs can spread everywhere.
- 6
It takes no longer than 5 minutes. Don’t overcook.
- 7
Remove from the heat, garnish with red pepper flakes, black pepper and chopped parsley. Serve immediately.
- 8
Optionally, drizzle a little olive oil over it right before serving.
- 9
After the tomatoes and peppers are cooked in the pan, use a spoon and make wells for each egg.
- 10
Break eggs into those hollows. Let it simmer uncovered until the egg whites are set and the yolks are still runny for 8-10 minutes.
- 11
Help egg whites cook well by pushing and poking into them gently with a spatula. Alternatively, cover the pan with a lid and let it cook until the whites are set. But remember the yolks will be covered with a thin egg white then.