Turkish Scrambled Eggs Recipe
The origins of Menemen date back to the small Turkish town of the same name, located in the İzmir province. Historically, it was a simple meal prepared by farmers using fresh, seasonal produce. Over time, Menemen evolved into a national favorite and a symbol of Turkish breakfast culture.
Equipment
- A medium-sized skillet or frying pan
- A spatula
- A sharp knife
- A cutting board
- A whisk or fork
Ingredients
- 4 large eggs
- 2 medium tomatoes, finely chopped
- 2 green peppers (such as Turkish sivri biber or bell peppers), finely chopped
- 2 tablespoons olive oil or butter
- 1 small onion (optional, depending on regional preferences), finely chopped
- Salt to taste
- Black pepper to taste
- 1 teaspoon red pepper flakes (optional for a spicy kick)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the IngredientsFinely chop the tomatoes, peppers, and onion (if using).Crack the eggs into a bowl and lightly whisk them with a fork.
- Heat the OilPlace your skillet on medium heat and add the olive oil or butter. Allow it to heat up until it’s shimmering but not smoking.
- Sauté the VegetablesAdd the chopped onion (if using) to the skillet and sauté for 2-3 minutes until translucent.Stir in the chopped peppers and cook for another 3-4 minutes until softened.Add the chopped tomatoes and cook until they release their juices, about 5 minutes. Season with salt and black pepper to taste.
- Add the EggsReduce the heat to low and pour the whisked eggs into the skillet. Gently stir with a spatula, combining the eggs with the vegetables.Cook the mixture for 2-3 minutes, stirring occasionally, until the eggs are just set. Be careful not to overcook, as the eggs should remain soft and slightly runny.
- Garnish and ServeSprinkle red pepper flakes (if using) and garnish with fresh parsley.Serve immediately with warm crusty bread or simit (Turkish sesame bagels).