You may recall a couple weeks ago I went a little crazy over Turkish food (for proof see this post, and this one, and this one, too). Well, today we’re going to have another dish called Menemen, or Turkish style scrambled eggs.
I’ve had other, similar permutations of this dish…like huevos rancheros or shashuka, an Israeli egg dish. This is a good thing because it means you’ll most likely have everything you need to make menemen already on hand.
This post from Serious Eats discusses how the author and his family enjoyed menemen during a trip to Turkey and his attempt to recreate the dish at home. I’ll confess it sounded a bit too involved for scrambled eggs with tomatoes, peppers and onions, but to each their own. My version is extremely tasty and perfect for Meatless Monday.
Make no mistake…this is a tasty meal for anytime of the day. Add a salad or cut up fruit and you’re in for a delicious time. This recipe will serve four people and is easily adjusted to accommodate more servings.
- olive oil
- pinch red pepper flake
- 1 medium onion, diced (about a cup)
- ½ red pepper, diced (about a half cup)
- 1 - 2 tomatoes, seeded and diced
- ¼ teaspoon smoky paprika, more or less
- ¼ teaspoon cumin, more or less
- salt and pepper to taste
- 4 eggs
- chopped parsley for garnish
- Heat some olive oil and a pinch of red pepper flakes in the bottom of a large skillet
- Saute the onions and peppers until softened, then add the tomatoes, cumin, paprika, salt and pepper.
- When the vegetables are cooked the way you like them and most of the liquid is cooked away, crack the eggs directly into the pan.
- Immediately break the yolks and scramble the eggs gently with the veggies.
- The menemen is ready when the eggs are softly set. Garnish with the chopped parsley.
A dish like this makes a pleasant change from a meat and cheese laden omelet. The flavor is incredible.