Ingredients
Scale
- 1 tablespoon olive oil
- 1 small white onion, finely diced
- 1 large green bell pepper, diced
- 1 (15-ounce) can diced tomatoes, with their juices (or 3 medium fresh tomatoes, chopped)
- 1 tablespoon butter
- 1 teaspoon Aleppo pepper (or mild chili flakes)
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
- 3–4 eggs
- Optional garnishes: chopped parsley, sliced chives, crumbled feta, or sliced avocado
- Crusty bread for serving
Instructions
- Sauté the Vegetables: Heat olive oil in a large sauté pan over medium heat. Add the diced onion and bell pepper. Cook for 5 minutes, stirring occasionally, until softened and lightly golden.
- Add Tomatoes and Spices: Lower the heat slightly. Stir in diced tomatoes, butter, Aleppo pepper, salt, and black pepper. Let the mixture simmer for 2 minutes until the tomatoes release their juices and the flavors meld.
- Add the Eggs: Crack the eggs directly over the tomato mixture. Allow them to cook for about 1 minute without stirring. Then, gently break the yolks and swirl the eggs into the mixture. Stir lightly so the eggs are partially blended, leaving streaks of yellow and red.
- Cook Until Set: Continue cooking for 3–4 minutes, stirring occasionally, until the eggs are just set but still soft and creamy. Do not overcook, as the charm of Menemen (Turkish Egg Scramble) lies in its tender texture.
- Serve Immediately: Remove from the heat. Top with optional garnishes like parsley, chives, or feta cheese. Serve with plenty of crusty bread to scoop up every bite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes