Menemen (Turkish Scrambled Eggs with Tomatoes & Peppers)

Photo: E4024 · CC BY-SA 4.0 · source

Soft, saucy eggs scrambled into sweet stewed peppers and fresh tomatoes with a little feta and chile, meant for scooping up with crusty bread.

Ingredients

• 8 eggs
• 1 lb Roma tomatoes, grated or finely chopped
• 2 bell peppers (green or a mix), thinly sliced
• 1 small onion, diced
• 3 oz crumbled feta
• a small handful parsley, chopped
• 8 oz crusty sourdough, sliced and toasted

From your pantry: 3 tbsp olive oil, 1 tbsp butter, 1 tsp Aleppo pepper or ½ tsp red pepper flakes, salt, pepper.

Instructions

1. Warm the olive oil and butter in a large skillet over medium. Add the onion and peppers with a pinch of salt and cook, stirring, until soft and sweet, 8 to 10 minutes.
2. Add the tomatoes and Aleppo pepper and simmer until most of the liquid has cooked off and it looks like a chunky sauce, 6 to 8 minutes.
3. Beat the eggs with a pinch of salt and pepper. Lower the heat to medium-low and pour them in.
4. Stir slowly with a spatula, pulling the eggs through the sauce, until they are just set into soft, creamy curds, 2 to 3 minutes. Take the pan off the heat while they still look slightly wet.
5. Scatter the feta and parsley over and serve right from the pan with the toasted bread.

Tip: Grating the tomatoes on a box grater (skin side out) gives a smooth sauce and leaves the tough skins behind in your hand.

Nutrition per serving

Good for

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