Turkish Menemen
Eggs Vegetables Breakfast Turkish
Turkish-style scrambled eggs with vegetables, aromatic and creamy.
Ingredients
4 eggs
1 small onion (approx. 50g)
2 semi-hot Bulgarian peppers
1 medium-small ripe tomato (approx. 150g; 5 tablespoons tomato pulp)
2 tablespoons oil (can be olive oil with a more neutral taste)
salt, pepper, pul biber
parsley
Servings: 2
How to prepare turkish menemen
- Finely chop the onion. Clean the pepper of stems and seeds and cut into pieces. Sauté in oil over low heat until the onion softens without browning (about 10 minutes).
- Add the grated tomato (cut it in half and grate it with the cut side until only the skin remains in your hand) and continue sautéing, stirring occasionally, until the oil pools at the edges (about 5 minutes). Season with salt, ground black pepper and chili flakes.
- Crack the eggs into a bowl and beat just until the yolks are broken and slightly mixed into the whites. Don't over-mix them.
- Turn the heat under the pan to low and pour in the eggs. With a wooden spoon, stir constantly in the eggs, insisting on the bottom and edges where they tend to coagulate faster. Stir slowly, lazily, but constantly. Slowly, slowly you'll see them coagulate. If they seem to be setting too much and too fast, pull the pan off the heat and continue stirring. When the edges start to look slightly too dry, you can stop and take the pan off the heat. The scramble should be soft, like polenta.
- Serve the scramble sprinkled with chopped fresh parsley.
Adding tomato puree over sautéed onion and peppers
Until it looks like this... oil pools at the edges
Stir gently and constantly until it looks like this
