Menemen Recipe (Turkish Scrambled Eggs with Peppers)

🧂 Ingredients

• 3 tablespoons olive oil

  (or use butter or ghee)
• 1 small onion

  optional - diced (white or yellow)
• 1 cup chopped peppers

  See comments above - use Aleppo or Urfa Biber if you can find them, or use red bell peppers for a common variety
• 3 cloves garlic

  minced
• 1 teaspoon spicy chili flakes

  Aleppo preferred, but paprika or cayenne are good subs
• 1.5 cups grated or diced tomatoes

  with their juices
• 1/4 cup shredded melty cheese

  optional - (use mozarella, Monterrey jack, or similar cheese)
• 5 eggs
• Salt and pepper to taste
• FOR SERVING: Crusty bread or small tortillas, spicy chili flakes, crumbly feta cheese, fresh chopped parsley or basil

Instructions

• 1 Heat a large pan to medium heat and add the olive oil (or butter).
• 2 Add the onion and peppers and cook them down about 5 minutes, until softened.
• 3 Add the garlic and chili flakes and cook another minute.
• 4 Add the tomatoes with a bit of salt and pepper and stir them up. Cook them down
  until the tomatoes soften and lose some of their juices. Don’t let the pan dry
  out. About 10 minutes or so.
• 5 Sprinkle in half of the shredded cheese.
• 6 Beat the eggs in a bowl very lightly, then pour them into the pan. Tilt the pan
  a bit to let the egg mixture drip into the many nooks and crannies of your
  sauce. Do not mix it through too much. Top with remaining cheese.
• 7 Cover and cook them several minutes, or until the eggs are starting to set.
  Remove from heat and let the eggs finish cooking in the warm sauce, a few
  minutes more. If you prefer your eggs more set, just cook them longer as
  desired.
• 8 Sprinkle with fresh herbs, crumbly feta cheese and spicy chili flakes. Serve
  with warmed bread or tortillas.

Nutrition Info