Menemen
This traditional menemen is one of my favorite ways to make Turkish scrambled eggs layered with veggies and spiced flavors. Perfect for an easy, delicious, and healthy breakfast!
Servings: 4 servings
Equipment
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 Anaheim pepper (or 2 Turkish green peppers) seeded and roughly chopped
- 2 medium to large vine-ripe tomatoes peeled and diced into small cubes (about 1¾ cups diced)
- ½ teaspoon kosher salt
- ½ teaspoon Aleppo pepper or paprika
- ¼ teaspoon ground black pepper
- 4 large eggs lightly beaten
- 1 tablespoon roughly chopped fresh parsley
Instructions
- Sauté the green pepper. Heat the oil in a medium pan over medium heat. Add the green pepper and sauté for 3 to 4 minutes, until softened.
- Sauté the tomatoes. Add the tomatoes, salt, Aleppo pepper, and black pepper. Stir for 3 to 4 minutes, breaking up any larger chunks of the tomato with your spatula as you stir.
- Pour in the eggs. Add the lightly beaten eggs to the pan over the vegetables. Reduce the heat to medium-low and continue stirring for 2 to 3 minutes, until the eggs are barely set. Remove from the heat.
- Serve the menemen. Garnish with chopped parsley and season with additional salt and pepper, if desired, before serving.
Video
Notes
- Storage tip: Leftovers can be stored in the fridge for 1 to 2 days. Though I think fresh is best since it's so easy to make.
- This is the Aleppo pepper I bought to make my Turkish Eggs, and now this menemen!
- You can see that my recipe is slightly more egg-forward than the inspiration image below. If you'd like it to be more tomato-forward just add 3 tomatoes.
Nutrition
Calories: 141kcal | Carbohydrates: 4g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 408mg | Potassium: 219mg | Fiber: 1g | Sugar: 2g | Vitamin A: 909IU | Vitamin C: 11mg | Calcium: 34mg | Iron: 1mg