Turkish Menemen Scramble (Print Version)

Savory Turkish breakfast with eggs, peppers, tomatoes, and onions cooked to a creamy, flavorful finish.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 medium green bell peppers, diced
04 - 3 large ripe tomatoes, peeled and chopped

→ Eggs

05 - 6 large eggs
06 - Salt, to taste
07 - Freshly ground black pepper, to taste

→ Optional Additions

08 - ½ teaspoon ground sweet paprika
09 - ¼ teaspoon red pepper flakes, to taste
10 - 2 tablespoons chopped fresh parsley, for garnish
11 - Feta cheese, crumbled (optional)

# How-To Steps:

01 - Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 2 to 3 minutes until softened.
02 - Add the diced green bell peppers to the skillet and continue cooking for another 3 to 4 minutes until they start to soften.
03 - Stir in the peeled and chopped tomatoes. Cook for 5 to 7 minutes, stirring occasionally, until the tomatoes break down and become saucy.
04 - Season the tomato and pepper mixture with salt, freshly ground black pepper, ground sweet paprika, and red pepper flakes if using. Stir to combine.
05 - Lightly beat the eggs in a separate bowl. Pour them evenly over the tomato and pepper mixture in the skillet.
06 - Allow the eggs to set slightly at the edges, then gently stir with a spatula, scraping from the edges towards the center. Continue cooking until eggs are softly set but creamy, approximately 2 to 3 minutes.
07 - Remove the skillet from heat immediately to prevent overcooking. Garnish with chopped fresh parsley and crumbled feta cheese if desired. Serve warm with crusty bread.

# Expert Advice:

01 -
  • It comes together in 25 minutes but tastes like you've been cooking all morning.
  • The eggs stay creamy and custard-like instead of rubbery, which is harder to mess up than you'd think once you know the trick.
  • It's forgiving enough for a weekday rush but elegant enough to serve when someone unexpected shows up hungry.
02 -
  • Don't rush the initial vegetables; giving them time to release their moisture and soften creates a sauce that clings to the eggs instead of pooling at the bottom of the pan.
  • The eggs keep cooking after you remove the pan from heat, so pulling them off while they still look slightly wet is the only way to keep them creamy and not rubbery.
03 -
  • Let your eggs come to room temperature before scrambling if you have 10 minutes; they'll integrate with the vegetables more gracefully and cook more evenly.
  • If you're serving more than two people, make this in batches rather than doubling the recipe, because crowding the pan makes it harder to control the cooking and keep everything creamy.
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