Turkish style scrambled eggs (menemen)
My husband and I went to Turkey on holiday a few years ago. He’d been there before with his family and had always said how good the food was when he went. We stayed at a lovely hotel by the beach, and my husband wasn’t wrong about the food. I love a good savoury breakfast, and Turkey delivered. Breads, cheeses, olives, salad, it was all so delicious, including a scrambled egg dish called “menemen”.
Our holiday menemen
This is my take on the dish, adding tomatoes, onion, green pepper and some spices to the eggs. It’s not the prettiest of dishes, but it’s super tasty and with a nice slice of sourdough toast is a great way to start the day. I’ve given the recipe for one person (I normally make breakfast just for myself as my husband’s not a fan of eggs) but it can be scaled up easily, just allow more time for the eggs to cook.
Turkish style scrambled eggs (menemen)
Serves: 1 | Total time: 10-15 mins | Source: vicki cooks veggie
Ingredients
2 medium eggs
½ small white onion
¼ green pepper
3 cherry tomatoes
½ tsp ground cumin
¼ tsp smoked paprika
¼ tsp dried oregano
Pinch dried chilli flakes
Small handful of parsley
1 tbsp extra virgin olive oil
Salt and pepper
Method
Finely chop ½ small white onion, then quarter the cherry tomatoes and chop ¼ green pepper into small pieces. Chop up the parsley, then whisk the eggs in a bowl with a pinch of salt and set aside.
Heat a non-stick pan on a medium heat and add 1 tbsp of extra virgin olive oil. Once the oil is hot, add the onion, pepper and tomatoes with a pinch of salt and fry for around 5 minutes until the vegetables start to soften.
Add ½ tsp cumin, ¼ tsp smoked paprika, ¼ tsp oregano, a pinch of chilli flakes and a little black pepper and cook for a minute more.
Lower the heat right down, then add the eggs and most of the parsley to the pan. Stir gently until the eggs are cooked through to your liking.
Serve immediately with a piece of toast and scatter the remaining parsley on top.