TURKISH EGGS WITH OLIVES, FETA AND TOMATOES (MENEMEN)
Scrambled eggs lend themselves to customization because they're a blank, breakfast- or brunch-friendly canvas. Almost any stir-in works: Add cheese or butter for richness, vegetables for heft and herbs and spices for flavor. If you like a little bit of everything in yours, then menemen -- the traditional Turkish egg dish loaded with peppers and tomatoes -- is for you. This version uses plump olives, crumbled feta and a pile of fresh herbs -- and comes together in less than 30 minutes.
Provided by Sarah Copeland
Categories breakfast, brunch, dinner, easy, for one, for two, lunch, quick, weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons oil in a large nonstick skillet over medium. Add half the scallions and cook until beginning to soften, about 2 minutes. Increase the heat to medium-high, add the bell peppers and cook until slightly softened, about 4 minutes. Add the tomatoes, red-pepper flakes and 1 teaspoon each salt and pepper and cook until some of the liquid from the tomatoes evaporates, about 10 minutes.
- Meanwhile, toast the pita or flatbread on an open flame on the stovetop over low heat, turning with long metal tongs, until toasted and warmed on all sides. Wrap well in a kitchen towel to keep warm.
- When most of the liquid has evaporated from the tomatoes, reduce the heat to medium-low and add the remaining 1 tablespoon oil to the skillet. Add the eggs and let them cook, stirring occasionally, 2 to 3 minutes. Continue to cook, stirring frequently, until large curds form and the eggs are mostly cooked through but still slightly runny, about 3 minutes. Stir in the feta and cook until scrambled eggs are just cooked and feta is slightly melted, about 1 minute. Season with salt and pepper to taste. Remove from the heat and sprinkle with the parsley, cilantro and remaining scallions. Serve warm, with olives and pita on the side.
Nutrition Facts : @context http, Calories 1298, UnsaturatedFat 40 grams, Carbohydrate 143 grams, Fat 58 grams, Fiber 11 grams, Protein 53 grams, SaturatedFat 14 grams, Sodium 2564 milligrams, Sugar 15 grams, TransFat 0 grams
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Mahfuza Akhter Joya
[email protected]I followed the recipe exactly but my Menemen turned out too runny. I think I should have cooked it for a little longer.
Anoj Gautam
[email protected]This was a bit too spicy for my taste, but I think that's because I used a spicy paprika. Next time I'll use a milder one.
Sheikh Hammad
[email protected]I'm not a big fan of tomatoes, but I still enjoyed this dish. The eggs and feta cheese were delicious.
Asanda Myeni
[email protected]This dish is even better the next day! I like to make a big batch on the weekend and then reheat it for breakfast or lunch during the week.
Anointed Eseoghene
[email protected]I like to serve Menemen with a dollop of yogurt and a sprinkling of fresh herbs.
Tahmina Yesmin
[email protected]I always add a little bit of crumbled sausage to my Menemen. It adds a nice savory flavor.
UZ Blogger
[email protected]This is a great recipe for a quick and easy weeknight meal. It's also a great way to use up leftover vegetables.
Keeper
[email protected]I love the vibrant colors of this dish! It's so flavorful and satisfying. I especially love the runny egg yolks.
Cindy Mavraganis
[email protected]This was my first time making Menemen and it turned out great! The instructions were easy to follow and the dish was ready in no time. I will definitely be making this again.
Yasmine Stein
[email protected]I've been making Menemen for years and this recipe is one of the best I've tried. It's simple to make but the flavors are incredible. I love that you can customize it to your own taste by adding different vegetables or spices.
Shubhashshah Kumar
[email protected]This Menemen was a hit with my family! The combination of eggs, olives, feta, and tomatoes was delicious, and the spices added a nice depth of flavor. I served it with some crusty bread and it was the perfect meal for a lazy Sunday brunch.