Turkish Scrambled Eggs with Tomato — Menemen
Aegean soft-scrambled eggs cooked into a low-simmered base of tomato, onion, and green capsicum with pul biber, finished with crumbled feta and parsley, eaten straight from the pan with bread.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice onion, slice capsicum into rings, grate tomato and discard skin. Crack eggs into a bowl without beating, season with salt and pepper. Crumble feta and chop parsley.
Saute
Heat butter and olive oil in a medium skillet over medium heat 1 minute. Add onion and capsicum, cook 6 minutes until softened and capsicum loses its crunch.
Build
Stir tomato paste, pul biber, and oregano over medium heat 1 minute until darkened. Add grated tomato and simmer over medium-low 5 minutes until liquid reduces and base smells sweet.
Finish
Pour eggs over tomato base and stir gently with a wooden spoon over low heat 4 minutes until soft curds form and dish is just set.
Plate
Remove from heat, scatter feta and parsley over eggs, and serve directly in the skillet with crusty bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.