Turkish Scrambled Eggs Menemen Recipes

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TURKISH ONE-PAN EGGS & PEPPERS (MENEMEN)



Turkish one-pan eggs & peppers (Menemen) image

This gutsy dish is genuine street food and a brilliant family dish for brunch, lunch or supper.

Provided by Good Food team

Categories     Brunch, Main course

Time 35m

Number Of Ingredients 10

2 tbsp olive oil
2 onions , sliced
1 red or green pepper , halved deseeded and sliced
1-2 red chillies , deseeded and sliced
400g can chopped tomatoes
1-2 tsp caster sugar
4 eggs
small bunch parsley , roughly chopped
6 tbsp thick, creamy yogurt
2 garlic cloves , crushed

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Steps:

  • Heat the oil in a heavy-based frying pan. Stir in the onions, pepper and chillies. Cook until they begin to soften. Add the tomatoes and sugar, mixing well. Cook until the liquid has reduced, season.
  • Using a wooden spoon, create 4 pockets in the tomato mixture and crack the eggs into them. Cover the pan and cook the eggs over a low heat until just set.
  • Beat the yogurt with the garlic and season. Sprinkle the menemen with parsley and serve from the frying pan with a dollop of the garlic-flavoured yogurt.

Nutrition Facts : Calories 222 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.39 milligram of sodium

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

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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 (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

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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

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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

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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.

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