Turkish Menemen with Soft Scrambled Eggs and Peppers
A beloved Turkish breakfast of fluffy scrambled eggs folded into a fragrant sauce of tomatoes, green peppers, and onions seasoned with Aleppo pepper. The eggs are stirred gently into the bubbling vegetables, creating soft, custard-like curds wrapped in a bright, tangy sauce. Served family-style with warm bread, it is pure comfort food.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, finely diced
- 2 green Turkish peppers (or 1 green bell pepper), diced
- 3 ripe tomatoes, grated on a box grater (skins discarded)
+ 8 more ingredients
Instructions
Heat olive oil in a wide skillet or sahan over medium heat. Add the diced onion and cook until translucent, about 3 minutes.
Add the diced peppers and cook for another 3 minutes until slightly softened.
Pour in the grated tomatoes, Aleppo pepper, black pepper, and salt. Stir well and let the mixture simmer for 5-7 minutes until the liquid reduces and the sauce thickens.
Reduce heat to medium-low. Pour the beaten eggs evenly over the tomato mixture.
Using a wooden spoon, gently fold the eggs into the sauce with slow, sweeping motions. Do not over-stir — you want large, soft curds forming within the sauce.
Cook for 2-3 minutes until the eggs are just set but still moist and creamy. Remove from heat immediately.
Sprinkle with oregano and fresh parsley. Serve straight from the pan with warm bread, olives, and white cheese on the side.
Nutrition Estimate
Per serving • Estimated by Blinner AI