Turkish Menemen Eggs
This Turkish Menemen is a rich, silky egg dish with juicy tomatoes, tender peppers, and gently scrambled eggs, perfect for a flavourful breakfast or brunch. Soft, saucy, and deeply comforting, it comes together quickly in one pan.
Ingredients · Servings 2
- 2 tablespoons olive oil
- 1 onion, cut into small cubes
- 1 sivri pepper, cut into small cubes
- 2 charleston peppers, cut into small cubes
- 2 2 red pointy peppers, cut into small cubes
- 2 tomatoes, cut into small cubes
- 14 oz plum tomatoes
- 2 teaspoons aleppo pepper
- 4 large eggs
- salt, to taste
- freshly ground black pepper, to taste
Method · 25 min
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for 3 to 4 minutes, until softened and fragrant.
- Add the sivri pepper, Charleston peppers, and red pointy peppers to the skillet and cook, stirring occasionally, for 5 minutes, until slightly softened.
- Add the fresh tomatoes and canned plum tomatoes and stir to incorporate. Sprinkle in the Aleppo pepper and season with salt and black pepper. Cover the skillet with a lid and cook for 10 minutes, until the vegetables have softened and the tomato juices have reduced slightly.
- Crack the eggs directly into the skillet and stir them into the tomato mixture as you would for scrambled eggs. Cook for 2 minutes, until the eggs are just set but still slightly soft, or until cooked to your liking.
- Enjoy!
