Menemen (Turkish Scrambled Eggs)

Cooking method

1. Step 1:

   

   How do you make a quick, juicy Turkish menemen? It's easy! Start by gathering your ingredients. If you don't have one large tomato, use two small ones. Any oil works — I used sunflower. You could also do 1 teaspoon oil plus 1 teaspoon butter.

2. Step 2:

   

   Wash and dry the bell pepper, remove the seeds and stem, and cut the flesh into strips. I used a green pepper for color, but any color works. In Turkey, menemen is traditionally made with a different variety — long, dark-green pods similar to Ramiro peppers, not as hot as a chili but not fully sweet either. I've never seen them in stores here, so I went with a more available option.

3. Step 3:

   

   Blanch the tomato and slip off the skin. The easy way: wash it, score a shallow X on top with a sharp knife, drop it into boiling water for 1–2 minutes, then lift it out, cool it slightly, and peel. Halve the tomato, remove the seeds, and cut the flesh into small cubes.

4. Step 4:

   

   Wash, dry, and finely chop the parsley. If you like, swap in or add other herbs — dill, cilantro, or a mix.

5. Step 5:

   

   Heat the oil in a skillet over high heat. Add the green pepper and sauté, stirring, for 2 minutes.

6. Step 6:

   

   Add the chopped tomato. Cook, stirring constantly, another 2 minutes. Season with salt and pepper at the end.

7. Step 7:

   

   Crack the eggs into the pan and quickly draw them from the edges toward the center with a spatula.

8. Step 8:

   

   Cook everything together for 1–2 minutes, until the eggs set and the excess liquid cooks off.

9. Step 9:

   

   Add the chopped herbs and stir.

10. Step 10:

    

    Slide the hot menemen onto a plate and garnish with fresh herbs. These amounts make 1 serving; it's best to cook each portion separately. Enjoy!