Menemen Recipe (Turkish Scrambled Eggs with Peppers)
This menemen recipe makes the best Turkish style scrambled eggs with peppers, tomatoes, and seasonings, the perfect breakfast or anytime meal, easy to make!
1cupchopped peppersSee comments above - use Aleppo or Urfa Biber if you can find them, or use red bell peppers for a common variety
3clovesgarlicminced
1teaspoonspicy chili flakesAleppo preferred, but paprika or cayenne are good subs
1.5cupsgrated or diced tomatoeswith their juices
1/4cupshredded melty cheeseoptional - (use mozarella, Monterrey jack, or similar cheese)
5eggs
Salt and pepper to taste
FOR SERVING: Crusty bread or small tortillas, spicy chili flakes, crumbly feta cheese, fresh chopped parsley or basil
Instructions
Heat a large pan to medium heat and add the olive oil (or butter).
Add the onion and peppers and cook them down about 5 minutes, until softened.
Add the garlic and chili flakes and cook another minute.
Add the tomatoes with a bit of salt and pepper and stir them up. Cook them down until the tomatoes soften and lose some of their juices. Don’t let the pan dry out. About 10 minutes or so.
Sprinkle in half of the shredded cheese.
Beat the eggs in a bowl very lightly, then pour them into the pan. Tilt the pan a bit to let the egg mixture drip into the many nooks and crannies of your sauce. Do not mix it through too much. Top with remaining cheese.
Cover and cook them several minutes, or until the eggs are starting to set. Remove from heat and let the eggs finish cooking in the warm sauce, a few minutes more. If you prefer your eggs more set, just cook them longer as desired.
Sprinkle with fresh herbs, crumbly feta cheese and spicy chili flakes. Serve with warmed bread or tortillas.
Video
Notes
Heat Factor: Mild, though you can spice things up with extra spicy chili flakes or some chili powder, or toss in a hot pepper of your choice.