Menemen Recipe: Turkish Scrambled Eggs with Tomatoes

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

2 tablespoons extra virgin olive oil

1 medium yellow onion (chopped)

1 green bell pepper (Anaheim or Holland peppers will work as well), (cored, seeded and chopped)

Kosher salt

2 vine-ripe tomatoes, (chopped)

3 tablespoons tomato paste

Black pepper

½ teaspoon dried oregano

1 teaspoon Aleppo pepper, (more for later)

4 large eggs, (beaten)

Crushed red pepper flakes, (optional if you like spicy)

1 French baguette for serving (thickly sliced, optional)

Directions

In a 10-inch skillet, heat 2 tablespoons over medium heat. Add the onions and peppers and season with kosher salt. Cook for 4 to 5 minutes, stirring regularly until softened (being careful not to brown the onions).

Add the tomatoes and tomato paste. Season with a little more kosher salt, black pepper, oregano, and Aleppo pepper. Cook for a few minutes over medium heat, stirring occasionally, until the tomatoes soften but still hold their shape (5 to 7 minutes).

Push the tomato and pepper mixture to one side of the pan. Lower the heat to medium-low. Add the beaten egg, and cook briefly, stirring gently as needed, until the eggs are just set. Fold the tomato mixture into the eggs.

Finish with a little EVOO and more Aleppo pepper and crushed red pepper flakes, if you need a little kick. Serve immediately with thick slices of bread.

Nutrition

• Calories: 164.7 kcal
• Total Fat: 11.5 g
• Saturated Fat: 2.4 g
• Trans Fat: 0.1 g
• Cholesterol: 163.7 mg
• Sodium: 461.4 mg
• Total Carbohydrate: 9.3 g
• Dietary Fiber: 2.5 g
• Total Sugars: 5.2 g
• Protein: 7.2 g