ReceptnaptárRecipes › Middle East & Caucasus › Breakfast
Menemen (Turkish tomato and pepper scrambled eggs)
A classic Turkish breakfast, eaten straight from the pan, mopped up with bread. It's similar to Hungarian lecsó-style eggs in that tomato is the base, but creamier and with less onion.
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Method
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- Score the tomatoes' skin, dip them in boiling water, peel, then dice finely.
- Heat the oil in a pan and cook the onion and pepper over medium heat for 3-4 minutes until softened.
- Add the tomato, season with salt, and cook for 6-8 minutes until most of the liquid has evaporated and it's a thick sauce.
- Lightly beat the eggs in a bowl, pour into the pan, and stir slowly with a wooden spoon in broad strokes for 2-3 minutes until the eggs set creamy but stay soft.
- Sprinkle with pul biber, pepper and parsley, and serve straight from the pan with fresh bread.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Using onion is a point of debate in Turkey: many leave it out, feeling it doesn't belong. Both versions are authentic.
- In winter, make it with good-quality canned tomatoes — they're tastier than pale fresh ones.
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