Menemen (Turkish Scrambled Eggs with Tomato) 🍳

Name: Menemen (Turkish Scrambled Eggs with Tomato)
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 2-4 servings
Cuisine: Türkische Küche
Ingredients: 4 eggs; 3 ripe tomatoes, finely diced (or 400 g canned, drained); 1 green sivri pepper (or 1 banana pepper), finely chopped; 4 tbsp butter or olive oil; 1 pinch of sugar; Salt and black pepper; Optional: 50 g kaşar or feta, grated; Crusty bread or simit, to serve

Anatolia's answer to shakshuka's messy cousin: eggs stirred directly into a jammy pan of tomato and green pepper, never scrambled apart. Served sizzling in the skillet with crusty bread for soaking, menemen is the Turkish breakfast that keeps you arguing about whether to add cheese — Anatolia says no, the Black Sea says yes.

Central Anatolia Türkische Küche ⏱ 20 Min Einfach

Zubereitung

1

Melt butter in a skillet over medium heat and soften the green pepper, 3 minutes — do not brown it.
2

Add tomatoes and a pinch of sugar; cook, stirring now and then, until the pan is thick and jammy, 8–10 minutes. Season with salt.
3

Break the eggs directly into the tomato, yolk and white. Now, and this is the whole discipline, stir constantly: the whites fold into the tomatoes while the yolks stay barely set, about 2 minutes.
4

Off the heat, fold in cheese if using — it will thread into the eggs. Season with black pepper.
5

Carry the pan to the table. Eat with bread scooping straight from the skillet.

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Menemen (Turkish Scrambled Eggs with Tomato) 🍳

Zubereitung

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