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Turkish Scrambled Eggs (Menemen)


Gold Post Medal for All Time! 677 Posts
August 22, 2019

Scrambled Eggs & bread on plateThis is an economical, delicious recipe to utilize all the tomatoes and peppers from your garden. This is definitely a restaurant-quality meal.

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2 servings

Ingredients:

  • 4 Tbsp extra-virgin olive oil
  • 1 medium white onion (about 10 ounces), peeled and diced
  • 1/2 tsp dried oregano, plus more as needed
  • 1/4 tsp pepper, plus more as needed
  • Kosher salt and freshly ground black pepper
  • 1 mild green pepper, stemmed, halved lengthwise, seeded, then diced
  • 1 cup peeled, chopped fresh heirloom tomato (about 7 ounces) or canned diced San Marzano tomatoes with their juices
  • 4 large eggs
  • 1/4 cup chopped fresh parsley, plus 2 tablespoons for garnish
  • 1 Tbsp unsalted butter (optional)
  • Flatbread, toasted or untoasted, for serving
ingredients
 

Steps:

  1. Heat the oil in a nonstick medium skillet over medium-high.
  2. Add the onion, oregano, and season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 7 to 9 minutes.
  3. sauteing onions in pan
     
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  4. Stir in the green pepper and cook until soft, about 5 to 7 minutes.
  5. added chopped peppers to pan
     
  6. While the onions and peppers are cooking, purée half the tomatoes in a food processor or blender.
  7. food processed tomatoes
     
  8. Once the onions and peppers are soft, add the remaining chopped tomatoes to the pan.
  9. parsley

7 tomatoes to pan
     
  10. Put the eggs into a medium bowl, add the puréed tomatoes and whisk until foamy.
  11. Once the mixture in the skillet comes to a simmer, stir in the 1/4 cup parsley and the butter, if using.
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  13. Reduce heat to low, add the egg mixture on top and cook, stirring occasionally, until the eggs are set but still soft, 3 to 4 minutes. Taste, adding a little more salt, oregano and pepper, if needed.
  14. eggs added to pan
     
  15. Sprinkle with remaining parsley and serve directly from the skillet, with flatbread.
  16. cooked eggs in pan
     
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