Turkish Menemen Scramble (Printable Version)

A savory blend of eggs, sweet peppers, tomatoes, and spices for a flavorful Turkish morning dish.

# 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)

# Steps to Follow:

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

# Additional Tips::

01 -
  • It comes together in under 30 minutes, turning simple vegetables into something that tastes like you've been cooking all morning.
  • The creamy, soft eggs mixed with sweet peppers create that perfect balance between savory and slightly sweet that keeps you coming back for more bites.
  • There's no fuss, no complicated technique, just honest kitchen magic that works every single time.
02 -
  • Don't skip the step of letting the vegetables cook down first—rushing this means watery eggs and flavors that never come together.
  • The moment you see the eggs start to set at the edges is your signal to stir; if you wait too long, you'll end up with scrambled eggs on top of vegetables instead of everything woven together.
  • Take the pan off the heat while the eggs still look slightly underdone; they'll continue cooking from residual heat and stay creamy instead of turning rubbery.
03 -
  • If your tomatoes are watery, drain them well or let them cook down a bit longer before adding the eggs so you don't end up with a wet scramble.
  • Taste the vegetables before adding the eggs and adjust seasonings then; once the eggs are in, you've lost your chance to balance flavors easily.
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