Best 6 Menemen Turkish Scrambled Eggs With Tomato Recipes

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Menemen, a traditional Turkish dish, is a delectable breakfast or brunch item that combines the flavors of scrambled eggs, tomatoes, onions, and peppers. Originating from the Aegean region of Turkey, menemen has become a beloved dish enjoyed throughout the country and beyond. Its vibrant colors, rich flavors, and versatility make it a popular choice for those seeking a hearty and flavorful start to their day.

Let's cook with our recipes!

MENEMEN (TURKISH SCRAMBLED EGGS WITH TOMATO)



Menemen (Turkish Scrambled Eggs With Tomato) image

Menemen, made from eggs, tomatoes, peppers and sometimes onions, is a distinctly Turkish breakfast comfort food. Although a year-round dish, it is especially pleasing in the summer, with really ripe tomatoes from the garden or farmer's market. Be creative with this dish: Add shallots, chiles, fresh herbs or Aleppo pepper, or treat it as purists do, with only tomatoes and eggs. Cook slowly, stirring infrequently, until the eggs form billowy puffs. You can serve topped with feta cheese or lamb sausage, with any warm flatbread on the side.

Provided by Joan Nathan

Categories     breakfast

Time 25m

Yield 4 servings

Number Of Ingredients 11

4 tablespoons extra-virgin olive oil
1 medium white onion (about 10 ounces), peeled and diced
1/2 teaspoon dried oregano, plus more as needed
1/4 teaspoon Aleppo pepper, plus more as needed
Kosher salt and freshly ground black pepper
1 mild but flavorful long green pepper (such as Turkish carliston, Hungarian banana or Anaheim), 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 tablespoon unsalted butter (optional)
Flatbread, toasted or untoasted, for serving

Steps:

  • Heat the oil in a nonstick medium skillet over medium-high. Add the onion, oregano and Aleppo pepper, season with salt and pepper, and cook, stirring occasionally, until onion is translucent, 7 to 9 minutes. Stir in the green pepper and cook until soft, 5 to 7 minutes.
  • While the onions and peppers are cooking, purée half the tomatoes in a food processor or blender. Once the onions and peppers are soft, add the remaining chopped tomatoes to the onions and peppers. Crack the eggs into a medium bowl, add the puréed tomatoes and whisk until foamy.
  • Once the mixture in the skillet comes to a simmer, stir in the 1/4 cup parsley and the butter, if using. 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 or Aleppo pepper, if needed. Sprinkle with remaining parsley and serve directly from the skillet, with flatbread alongside.

MENEMEN RECIPE - TURKISH SCRAMBLED EGGS WITH TOMATOES



Menemen Recipe - Turkish Scrambled Eggs With Tomatoes image

One pan eggs, Turkish style! Menemen is healthy & filling and works as a breakfast recipe or a dish that can be eaten at any other time of day.

Provided by Turkey's For Life

Categories     Breakfast

Time 30m

Number Of Ingredients 11

4 large free range eggs
1 large tomato (or 3-4 medium tomatoes finely chopped)
1 medium-sized onion (peeled & finely shopped)
2 green sivri biber (or 1 small green bell pepper deseeded & finely chopped)
1 handful parsley (freshly chopped)
2 teaspoons hot chilli flakes (optional)
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon thyme (or oregano)
salt & pepper (to season)
1 tablespoon sunflower oil (for frying)

Steps:

  • Add a small glug of sunflower oil to a frying pan and heat gently.
  • First of all, add your onions and sauté for a few minutes until they become translucent.
  • Now add your green pepper and stir for a few minutes until it starts to soften.
  • Now stir in your chopped tomato and add your herbs and spices and salt and pepper.
  • Simmer over a low heat until your tomato cooks down to form a thick tomato sauce.
  • Crack your eggs into the pan and stir them until they are scrambled into the mixture.
  • Remove from the heat and garnish with your parsley.
  • Serve alone or as part of a larger breakfast.

Nutrition Facts : ServingSize 1 g, Calories 124 kcal

MENEMEN RECIPE: TURKISH SCRAMBLED EGGS WITH TOMATOES



Menemen Recipe: Turkish Scrambled Eggs with Tomatoes image

You'll love this easy menemen recipe of soft, perfectly scrambled eggs with tomatoes, peppers, and onions! This simple one-pan dish comes together in 20 minutes or less, and makes the perfect breakfast, lunch, or dinner. Just add your favorite crusty bread to serve along!

Provided by Suzy Karadsheh

Categories     Breakfast

Time 25m

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
1 medium yellow onion (chopped)
1 green bell pepper (Anaheim or Holland peppers will work as well), (cored, seeded and chopped)
Kosher salt
2 vine-ripe tomatoes
3 tablespoons tomato paste
Black pepper
½ teaspoon dried oregano
1 teaspoon Aleppo pepper, (more for later)
4 large eggs, (beaten)
Crushed red pepper flakes, (optional if you like spicy)
1 French baguette for serving (thickly sliced (optional))

Steps:

  • In a 10-inch skillet, heat 2 tablespoons over medium heat. Add the onions and peppers and season with kosher salt. Cook for 4 to 5 minutes, stirring regularly until softened (being careful not to brown the onions).
  • Add the tomatoes and tomato paste. Season with a little more kosher salt, black pepper, oregano, and Aleppo pepper. Cook for a few minutes over medium heat, stirring occasionally, until the tomatoes soften but still hold their shape (5 to 7 minutes).
  • Push the tomato and pepper mixture to one side of the pan. Lower the heat to medium-low. Add the beaten egg, and cook briefly, stirring gently as needed, until the eggs are just set. Fold the tomato mixture into the eggs.
  • Finish with a little EVOO and more Aleppo pepper and crushed red pepper flakes, if you need a little kick. Serve immediately with thick slices of bread.

Nutrition Facts : Calories 164.7 kcal, Carbohydrate 9.3 g, Protein 7.2 g, Fat 11.5 g, SaturatedFat 2.4 g, TransFat 0.1 g, Cholesterol 163.7 mg, Sodium 461.4 mg, Fiber 2.5 g, Sugar 5.2 g, ServingSize 1 serving

MENEMEN (TURKISH SCRAMBLED EGGS)



Menemen (Turkish Scrambled Eggs) image

This Turkish comfort food is like the Middle Eastern version of a breakfast burrito. Scrambled eggs are softly cooked with peppers, tomatoes, harissa, and plenty of olive oil. Serve in warm pita with string cheese and cucumbers for a surprisingly easy (and cheap!) breakfast or brunch.

Provided by Ana Sortun

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 cubanelle pepper, or pepper of your choice, mild or spicy
1 green bell pepper
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, divided
kosher salt
1 teaspoon tomato paste
1 teaspoon harissa, can be found online or at Middle Eastern specialty stores
1/2 teaspoon Maras or Aleppo pepper, can be found online or at Middle Eastern specialty stores
3 scallions
2 large beefsteak tomatoes
8 large eggs
2 tablespoons chopped parsley
2 Persian cucumbers or half an English cucumber
12 ounces Armenian string cheese, can be found online or at Middle Eastern specialty stores
4 pitas, microwave for 10 seconds to warm

Steps:

  • Sauce: Roughly chop the peppers by slicing off the tops, then cut strips lengthwise around the core. Dice strips, discarding the core with some of the rib and most of the seeds. Heat 1 tablespoon butter and 1 tablespoon oil in a skillet over medium heat. Add peppers, a pinch of salt, tomato paste, harissa, Maras (or Aleppo) pepper, and sauté until soft, 3-4 minutes. Meanwhile, chop the scallions and add to the peppers when they're soft, after about 3 minutes.
  • Halve tomatoes crosswise and pull out some of the seeds. Put a box grater in a bowl and grate the tomatoes over the largest holes until all that's left is the flattened tomato skin. Stir grated tomatoes into the peppers along with the remaining tablespoon of oil and simmer until the tomatoes are cooked and the sauce is thickened, 3-4 minutes. Taste and add more salt if necessary.
  • Eggs: Whisk eggs with a pinch of salt. Set aside. Stir parsley and remaining tablespoon of butter into the pepper-tomato mixture. Slowly pour in the eggs, stopping and stirring in 4 additions. The eggs will scramble right away but also make the sauce creamy. Stir until eggs are still slightly runny but set, 1-2 minutes. Turn off heat and let rest (eggs will continue cooking) while you prepare the garnish.
  • Assembly: Thinly slice cucumbers on a mandoline. Set aside. Untwist string cheese, pulling it apart into thin strands. Set aside. Spoon eggs evenly into pita bread. Garnish with string cheese and cucumbers (or leave on the side) and enjoy like a breakfast burrito.

TURKISH SCRAMBLED EGGS WITH SPICY TOMATOES AND CAPERS (MENEMEN)



Turkish Scrambled Eggs With Spicy Tomatoes and Capers (Menemen) image

Fabulous recipe from Milk Street TV, mildly-adapted for ingredients more readily available in the U.S. (cf. poblano peppers). It might remind you a tad of Shakshuka, only with scrambled eggs. If you can't find aleppo pepper, it's worth ordering on line, as it has a wonderful fruity flavor without a lot of heat.

Provided by lecole54

Categories     Southwest Asia (middle East)

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

4 tablespoons olive oil, extra virgin, divided, plus more to serve
2 poblano chiles, stemmed, seeded and finely chopped
1 bunch scallion, thinly sliced
3 garlic cloves, minced
1 tablespoon aleppo pepper or 1 teaspoon red pepper flakes
kosher salt, to taste
white pepper, to taste
1 plum tomato, cored and finely chopped
2 tablespoons capers, drained
8 large eggs
1/3 cup feta cheese, crumbled
3 tablespoons dill, chopped

Steps:

  • In a 12-inch nonstick skillet over medium, heat 2 tablespoons of the oil until shimmering. Add the poblanos, scallions, garlic, Aleppo pepper, and ½ teaspoon each salt and white pepper. Cover and cook, stirring, until the chilies are softened but not browned, 6 to 8 minutes. Transfer to a medium bowl and stir in the tomatoes and capers; set aside. Wipe out the skillet.
  • In a medium bowl, whisk the eggs and ¾ teaspoon salt. Return the skillet to medium and heat the remaining 2 tablespoons oil until shimmering. Pour the eggs into the center of the pan. Using a silicone spatula, continuously stir the eggs, pushing them toward the middle as they set at the edges and folding the cooked egg over on itself. Cook until just set, about 1½ minutes. The curds should be shiny, wet and soft. Taste and season with salt and pepper, then divide among warmed serving plates.
  • Top each serving with a portion of the poblano mixture. Sprinkle with feta and dill, then drizzle with oil.

Nutrition Facts : Calories 326, Fat 25.9, SaturatedFat 6.9, Cholesterol 383.1, Sodium 419.3, Carbohydrate 8.2, Fiber 1.9, Sugar 3.5, Protein 16

TURKISH SCRAMBLED EGGS (MENEMEN)



Turkish Scrambled Eggs (Menemen) image

Also known as Italian frying peppers, Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot. Recipe from Binnurs Turkish Cookbook, April 2005. Update: due to reviews I have added to seed the tomatoes and squeeze slightly to remove excess juice.

Provided by Sharon123

Categories     Breakfast

Time 20m

Yield 2-4

Number Of Ingredients 7

4 eggs
1 tablespoon cream (or half and half)
1 cubanelle pepper, stemmed and chopped into bite-size pieces (if you can't find cubanelle, try mild anaheim peppers)
4 -5 medium sized roma tomatoes, chopped into bite-size pieces
1/2 tablespoon extra virgin olive oil
1/4 cup feta cheese, crumbled
salt and pepper

Steps:

  • Place the olive oil and cubanelle peppers in a large pan. Cook for about 2 minutes over medium-high heat.
  • Take the seeds out of the tomatoes and squeeze slightly to remove excess juice. Then chop and add the tomatoes, salt and pepper. Cook for another 7-8 minutes, stirring occasionally.
  • Mix the eggs with the cream in a bowl, and pour into the pan. Then add the feta cheese. Keep stirring periodically until the eggs are done. Make sure you dont overcook, otherwise it will be dry.
  • Serve with bread.

Tips:

  • Use fresh, ripe tomatoes for the best flavor.
  • If you don't have fresh tomatoes, you can use canned diced tomatoes. Just be sure to drain them well before using.
  • Add some crumbled feta cheese or grated Parmesan cheese to the menemen for a cheesy twist.
  • If you like spicy food, add a pinch of red pepper flakes or paprika to the menemen.
  • Serve the menemen with warm pita bread or toast.

Conclusion:

Menemen is a simple but delicious Turkish dish that is perfect for breakfast, lunch, or dinner. It is easy to make and can be customized to your liking. So next time you are looking for a quick and easy meal, give menemen a try!

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