Turkish-style scrambled eggs. Creamy, fragrant and a little spicy – really, try to be patient while cooking these eggs and the result will be much better. It makes a delicious breakfast when accompanied with a good sourdough toast and coffee.
Menemen
Course: BreakfastCuisine: TurkishDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
20
minutesIngredients
4 eggs
½ can of peeled chopped tomatoes
1 large red bell pepper or Romano pepper
1 onion
½ tsp Spanish smoked paprika
½ tsp of Aleppo pepper flakes (plus some for garnish)
2 pinches of dry oregano (plus some for garnish)
olive oil
salt and pepper
Directions
- Chop finely the onion and the pepper.
- Take a nonstick (ideally) pan, drizzle with olive oil and heat it up on a medium heat.
- Place chopped the onion and the pepper, add oregano, smoked paprika and Aleppo pepper flakes. Season with salt and black pepper, cook until very soft (about 8-9min).
- Add tomatoes and continue to cook, stirring frequently, until fragrant and more concentrated (next 8-9min). Transfer half of the tomato mixture to a bowl and reserve.
- Meanwhile, add the eggs into a bowl and mix with a fork (or chopsticks if you can :D) until the mixture is fairly homogeneous.
- Season with salt and pepper. Lower the heat to low and add the beaten eggs to the pan.
- Cook them, stirring frequently, breaking all clumps (if you need more time to do so, you can take it off the heat to slow down the cooking process).
- Aim for creamy eggs. Once they are done (you can also check the temperature – it should reach 63C), gently fold in the reserved tomato mixture.
- Plate your menemen, sprinkle with Aleppo peppers and dry oregano.
- Add a drizzle of olive oil and serve immediately.