Turkish Menemen Scramble

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon red pepper flakes
• Salt to taste
• 4 large eggs
• Fresh parsley, chopped for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onion and sauté until translucent.
3. 3 Stir in garlic and cook for another minute.
4. 4 Add tomatoes and bell peppers, cooking until softened.
5. 5 Season with paprika, cumin, red pepper flakes, and salt.
6. 6 Create small wells in the vegetable mixture and crack eggs into them.
7. 7 Cover and cook until eggs are set but yolks are still runny, about 5 minutes.
8. 8 Garnish with chopped parsley before serving.

Nutrition

Tips

• For a creamier texture, stir in a dollop of yogurt at the end.
• Adjust spice levels by tweaking the red pepper flakes to your preference.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat.

Serving Suggestions

• Serve with warm pita bread or crusty sourdough.
• Pair with a side of olives and feta cheese for a Mediterranean touch.

FAQ