Menemen (Turkish Scrambled Eggs)
Robin Donovan
Soft, savory, and spoonable, this Turkish scrambled egg dish cooks up in one pan and pairs perfectly with warm bread. The eggs nestle into a spiced tomato and onion mixture, making this feel like more than your usual scramble.
Ingredients
- 1 tablespoon butter or olive
- 1 piece onion finely chopped
- 2 pieces tomatoes finely chopped
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon ground cumin
- 4 pieces eggs
- salt to taste
- black pepper to taste
- 2 tablespoons parsley chopped, for garnish
- Warm bread, to serve
Instructions
- Heat the olive oil or butter in a pan over medium heat. Add the chopped onions and cook until they’re soft and translucent, about 3 minutes.
- Stir in the chopped tomatoes, red pepper flakes, and cumin. Let everything simmer together until the tomatoes have softened and released their juices, about 5 more minutes.
- Turn the heat down to medium-low. Make small wells in the tomato mixture and crack the eggs directly into the pan. Gently stir to scramble them slightly, or leave the yolks intact if you prefer.
- Let the eggs cook gently, stirring now and then, until they’re set but still soft. Season with salt and pepper to taste.
- Remove the pan from the heat. Sprinkle with chopped parsley and serve right away with warm bread.
Notes
- If fresh tomatoes aren’t in season, you can substitute with drained canned whole tomatoes or cherry tomatoes.
- Butter adds a richer taste, but olive oil keeps it lighter and more traditional.
- To reheat, warm gently in a pan over low heat, but the texture is best right after cooking.
Nutrition
Calories: 40kcalCarbohydrates: 3gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 11mgSodium: 31mgPotassium: 64mgFiber: 1gSugar: 1gVitamin A: 343IUVitamin C: 5mgCalcium: 14mgIron: 0.4mg
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