Classic Turkish Menemen (Turkish Scrambled Eggs)

October 19, 2015

Classic Turkish Menemen (Turkish Scrambled Eggs)

Turkish Menemen

Classic Turkish menemen

If there is an iconic food that Istanbulites would swear by, it is menemen; scrambled eggs cooked with tomatoes and green peppers and traditionally served in a copper pan.

Serves 4
8 tbsp olive oil
2 long green peppers, halved, deseeded and finely chopped
2 large tomatoes, peeled and finely diced
4 large eggs, lightly whisked
A pinch of salt
A pinch of Spice Kitchen Aleppo Pepper (Turkish red pepper flakes)
A pinch dry thyme
Crusty white bread, to serve

1 Warm up the olive oil in a non-stick frying pan. Add the chopped green peppers and cook over a medium heat for about 3 minutes, or until the peppers start softening. Stir in the diced tomatoes and simmer for about 5-7 minutes, or until most of the moisture has evaporated.

2 Fold in the lightly whisked eggs and add the thyme, salt and Aleppo Pepper. If you like menemen on the runnier side, just stir the eggs 2-3 times and remove the pan from the heat, otherwise continue cooking for about 1-2 minutes, gently stirring. You don't want to overcook your menemen to a dry crumble; it's traditional and utterly delicious when slightly runny. Serve with plenty of crusty white bread.




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