Menemen: Turkish Scrambled Eggs with Peppers

Ingredients

• 4 whole eggs
• 1 whole green bell pepper
• 1 whole red bell pepper
• ½ whole red onion
• 1 large tomato
• 3 tbsp olive oil
• ½ tsp kosher salt
• ¼ tsp black pepper
• 1 whole garlic clove
• ¼ tsp red pepper flakes

Instructions

1. 1

   Dice the green and red bell peppers, red onion, and tomato into 0.5-inch pieces; mince the garlic. Keep the vegetables separate and ready.

2. 2

   Heat 3 tbsp olive oil in a large cast-iron skillet or non-stick pan over medium-high heat until shimmering, about 1–2 minutes. Add the minced garlic and cook for 30 seconds until fragrant.

3. 3

   Add the diced onion and peppers to the hot oil and sauté for 4–5 minutes, stirring occasionally, until the peppers are softened and begin to caramelize at the edges.

4. 4

   Stir in the diced tomato, salt, black pepper, and red pepper flakes; cook for 2–3 minutes, stirring gently, until the tomato breaks down slightly and the mixture is fragrant.

5. 5

   Crack all 4 eggs directly into the skillet, distributing them evenly over the vegetables. Let them sit undisturbed for 30 seconds to set slightly at the bottom.

6. 6

   Reduce heat to medium and gently push the eggs toward the center of the pan with a spatula, folding the cooked edges over the raw center. Repeat every 15–20 seconds for 2–3 minutes until the eggs are soft and custard-like, never fully scrambled into small bits.

7. 7

   Transfer menemen to warm serving plates while the eggs are still slightly moist and creamy. Serve immediately with crusty bread and fresh herbs like parsley if desired.

Tools you’ll need

• Large cast-iron skillet or non-stick pan
• Spatula or wooden spoon
• Knife and cutting board
• Measuring spoons

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