Menemen (Turkish Scrambled Eggs and Tomatoes)

 Menemen is a classic Turkish dish made with scrambled eggs, tomatoes, peppers, and spices. It’s a flavorful, comforting breakfast or brunch dish, often enjoyed with crusty bread to scoop up the delicious mixture. Menemen is similar to shakshuka but uses scrambled eggs instead of poached eggs. It’s a popular meal in Turkey and is incredibly simple to make.

Here’s how to make Menemen (Turkish Scrambled Eggs and Tomatoes):

Menemen (Turkish Scrambled Eggs) Recipe

Ingredients:

• 4 large eggs
• 2 tablespoons olive oil or butter
• 1 medium onion, finely chopped (optional)
• 2 medium tomatoes, peeled and chopped (or 1 can of diced tomatoes)
• 2 green bell peppers or Turkish peppers, sliced (mild green peppers work best)
• 1-2 teaspoons red pepper flakes (optional, for heat)
• 1/2 teaspoon ground cumin (optional)
• Salt, to taste
• Freshly ground black pepper, to taste
• Fresh parsley or dill, chopped (optional, for garnish)
• Crusty bread or pita, for serving

Instructions:

1. Prepare the tomatoes:

   • If using fresh tomatoes, score a small "X" on the bottom of each tomato. Place them in boiling water for about 30 seconds, then transfer them to ice water. Peel off the skin, remove the seeds, and chop the flesh. If using canned tomatoes, just drain and chop them.

2. Cook the vegetables:

   • Heat olive oil or butter in a large skillet or frying pan over medium heat.
   • Add the onions (if using) and cook until softened and lightly golden, about 3-4 minutes.
   • Add the sliced peppers to the pan and cook for another 5-7 minutes, until they soften and begin to brown slightly.

3. Add the tomatoes and spices:

   • Add the chopped tomatoes to the pan along with a pinch of salt, pepper, and red pepper flakes (if using). Stir well and cook for about 10 minutes, allowing the tomatoes to break down into a soft, chunky sauce. If you prefer a smoother texture, you can mash the tomatoes slightly with the back of a spoon.

4. Scramble the eggs:

   • While the tomato mixture is cooking, crack the eggs into a bowl and lightly beat them with a fork.
   • Once the tomato mixture has cooked down and the flavors have melded together, pour the beaten eggs into the pan with the vegetables.
   • Gently stir the eggs into the tomato mixture. The eggs should cook slowly and remain soft and creamy. Stir occasionally but not constantly to get soft, large curds. Cook for 3-4 minutes or until the eggs are just set but still a little runny. If you prefer firmer scrambled eggs, cook them longer.

5. Garnish and serve:

   • Once the eggs are cooked to your liking, remove the pan from the heat.
   • Garnish with chopped fresh parsley or dill if desired.
   • Serve the Menemen hot, alongside crusty bread or pita for dipping.

Tips:

• Customization: Menemen is very versatile, so you can add additional ingredients such as crumbled feta cheese, olives, or even sausage if you like. Some variations also include a little paprika or a splash of olive oil at the end for extra richness.
• Egg texture: For creamier scrambled eggs, you can add a splash of milk or cream to the eggs before beating them.
• Spices: Cumin is optional but adds a lovely, warm depth of flavor. Adjust the amount of red pepper flakes based on your spice tolerance.

Menemen is a delicious and hearty dish that pairs wonderfully with a fresh salad, olives, and, of course, some Turkish tea. It’s a perfect dish for a leisurely breakfast or brunch with friends and family!