Menemen
A vibrant Turkish scrambled egg dish cooked with tomatoes, peppers, and aromatics in a cast-iron skillet, naturally adaptable to whatever proteins and vegetables you have on hand.
Ingredients
Method
Dice the tomatoes, bell pepper, and onion. Mince the garlic. Lightly beat the eggs in a bowl.
Heat olive oil in a cast-iron skillet over medium heat.
Add the diced onion and sauté for 2 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
Stir in the bell pepper and tomato; cook for 3–4 minutes, stirring occasionally, until the vegetables begin to soften and the tomatoes release their juices.
Sprinkle paprika, salt, and black pepper over the vegetables and stir to coat.
Pour in the beaten eggs and stir gently and continuously until they are softly scrambled and just cooked through, about 2–3 minutes. Do not overcook.
Transfer to a plate, top with crumbled feta cheese and fresh parsley if desired, and serve immediately with warm pita bread or crusty bread.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan. Adding the missing ingredients to a grocery list is coming soon.
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