Turkish Scrambled Eggs - Menemen
If you’ve ever enjoyed Shakshuka, I think you’ll also enjoy this Turkish recipe that brings your scrambled eggs to a whole new level. We’re talking Menemen, and it will add a bit of rock and roll to your breakfast. Or dinner! Let’s talk about how to make Menemen, shall we? Like Shakshuka or similar egg dishes, you can serve it as a Turkish breakfast, but it can be and is often served as the main course. Menemen is different from shakshuka in how the eggs are cooked. With shakshuka, you crack the eggs into the sauce and let them set that way. With memenem, the eggs are scrambled. It is usually served with some crusty bread for sopping up all the pan sauce, and I highly recommend doing so. You don’t want any of that awesomeness going to waste. Don’t let the pan dry out. About 10 minutes or so. Onions and Peppers. Add the onion and peppers and cook them down about 5 minutes, until everything is nice and softened. Garlic. Next, add the garlic and chili flakes and cook another minute until you can smell the gorgeous garlic. So good. Tomatoes and Seasonings. Add in your tomatoes, season with salt and pepper and stir them up. Cover and cook them down until the tomatoes soften and lose some of their juices. Add Cheese. Sprinkle in half of the shredded cheese. Add the Eggs. Next, beat the eggs in a bowl very lightly, then pour them into the pan with the pepper and tomato sauce. Tilt the pan a bit to let the egg mixture drip into the many nooks and crannies of your tomato mixture. Do not mix it through. Add More Cheese. Top with the remaining shredded cheese. Cover and Cook. Cover the pan and cook the eggs for several minutes at medium low heat, or until the eggs are starting to set. Remove from heat and let the eggs finish cooking in the warm sauce, a few minutes more. If you prefer your eggs more set, just cook them longer as desired. Garnish and Serve. Sprinkle with fresh herbs, crumbly feta cheese and spicy red pepper flakes. Serve with warmed bread or tortillas. Boom! Done! Looks great, doesn’t it? Grab a fork! Go to town! That’s it, my friends! Let me know what you think about my Turkish Menemen recipe! I hope you enjoy it as much as we do. Great choices are red bell peppers or any Italian sweet red peppers, like the Corno di Toro or Carmen Italians, or try it with New Mexican varieties, or easy to fine Anaheim peppers. I feel it works best with thicker walled peppers that have a bit of heat to them for more substance, but in reality, most red or green peppers will do. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. NOTE: This recipe was updated on 9/23/22 to include new information and video. It was originally published on 11/5/18.
