Menemen (Turkish-Style Scrambled Eggs With Tomatoes, Onions, and Chilies)
- Yield:2 servings
- Time:20 mins show details
I needed to use up peppers and found this on Serious Eats!
Ingredients
- 3 tablespoonsolive oil
- ½ teaspoonhot paprika
- ¼ teaspoondried oregano optional
- 1small onion, finely diced (about 3/4 cup)
- ¾ cupshishito or padrón or Chinese green long pepper, finely diced
- Kosher salt and freshly ground black pepper
- ½ cupchopped fresh peeled tomatoes or drained canned tomatoes
- 4eggs, lightly beaten
- fresh chives, minced for garnish optional
Equipment
- Cast Iron Pan, or nonstick
- Knife
- Cutting Board
- Gloves, for cutting hot peppers
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Preparation
- 10 mins
In a medium non-stick or cast iron skillet, heat olive oil over low heat until barely warm. Add paprika, oregano, onion, and peppers. Season with salt and a very generous amount of black pepper. Cook, stirring frequently, until very soft, about 8 minutes.
- 5 mins
Add tomatoes and continue to cook, stirring frequently, until deepened in color. Remove half of mixture and reserve.
- 5 mins
Return pan to heat and add eggs. Season with salt and pepper. Cook, stirring frequently, until just barely set.
Immediately remove from heat and gently fold in reserved vegetable mixture. Sprinkle with chives, if using, and serve immediately.
Notes
I have made this with half jalapenos and half bell peppers, and it worked great! Adjust the ratio for heat preference.
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