Turkish Scrambled Eggs (Menemen)

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

Steps:

1. Heat the oil in a nonstick medium skillet over medium-high.
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2. Add the onion, oregano, and season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 7 to 9 minutes.

3. Stir in the green pepper and cook until soft, about 5 to 7 minutes.

4. While the onions and peppers are cooking, purée half the tomatoes in a food processor or blender.

5. Once the onions and peppers are soft, add the remaining chopped tomatoes to the pan.

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6. Put the eggs into a medium bowl, add the puréed tomatoes and whisk until foamy.
7. Once the mixture in the skillet comes to a simmer, stir in the 1/4 cup parsley and the butter, if using.
8. 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.

9. Sprinkle with remaining parsley and serve directly from the skillet, with flatbread.