Best 3 Turkish Eggs With Olives Feta And Tomatoes Menemen Recipes

**Dive into the tantalizing world of Turkish cuisine with Menemen, a symphony of flavors that awakens the senses.** This delectable dish, pronounced [meh-neh-men], is a hearty and versatile breakfast staple that has captured the hearts of food enthusiasts worldwide. Originating from the vibrant city of Edirne in Turkey's Thrace region, Menemen is a vibrant scramble of eggs, tomatoes, onions, and green peppers, generously adorned with savory Turkish sausage, crumbly feta cheese, and plump olives. Delight in the harmonious blend of textures and flavors as you savor each bite, with the runny egg yolks creating a rich and creamy sauce that perfectly complements the tangy tomatoes, crisp bell peppers, and aromatic onions. Explore the diverse variations of Menemen presented in this culinary journey, each offering a unique twist on this classic Turkish delight.

- **Classic Turkish Menemen:** Experience the authentic taste of Menemen with this traditional recipe, featuring the perfect balance of eggs, tomatoes, onions, and green peppers. Enjoy the simplicity of this timeless dish, where the natural flavors of each ingredient shine through.

- **Menemen with Sucuk:** Embark on a savory adventure with this variation, which incorporates Sucuk, a delectable Turkish sausage, into the mix. The smoky, spicy notes of Sucuk elevate the dish, creating a delightful contrast with the creamy eggs and tangy tomatoes.

- **Menemen with Spinach and Feta:** Discover a burst of freshness with this vibrant recipe that introduces tender spinach and creamy feta cheese. The spinach adds a vibrant green hue and a slightly bitter flavor, while the feta cheese provides a salty tang that complements the other ingredients perfectly.

- **Menemen with Mushrooms:** Indulge in the earthy goodness of mushrooms in this unique twist on Menemen. The addition of mushrooms adds a meaty texture and umami flavor, creating a hearty and satisfying dish.

- **Menemen with Zucchini:** Explore the versatility of Menemen with this recipe that incorporates zucchini. The zucchini lends a delicate sweetness and a slightly crunchy texture, making it a delightful addition to this Turkish breakfast classic.

Here are our top 3 tried and tested recipes!

TURKISH EGGS WITH OLIVES, FETA AND TOMATOES (MENEMEN)

Turkish Eggs With Olives, Feta and Tomatoes (Menemen) image

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

Ingredients

3 tablespoons extra-virgin olive oil
5 scallions, white and green parts, finely chopped (see Tip)
2 large red bell peppers, seeded and finely chopped
2 large ripe tomatoes or 3 plum tomatoes (about 1 pound), finely chopped
1 teaspoon red-pepper flakes
Fine sea salt and freshly ground black pepper
4 whole-wheat pitas or flatbread
8 large eggs, beaten
6 ounces feta, crumbled
1/3 packed cup parsley or cilantro leaves, or a mix, chopped
Meaty green olives (such as Cerignola or Castelvetrano)

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

MENEMEN

Menemen image

This Turkish-inspired egg dish is very similar to the way some Mexican egg breakfasts are prepared. Very versatile and you can control the level of spiciness.

Provided by Yoly

Time 25m

Yield 2

Number Of Ingredients 11

Ingredients

1 tablespoon extra-virgin olive oil
¼ cup chopped onion
2 tablespoons diced red bell pepper
2 tablespoons diced Aleppo chiles, or to taste
½ teaspoon red pepper flakes
1 teaspoon minced garlic
¼ cup chopped tomato
salt and ground black pepper to taste
3 large eggs, beaten
1 tablespoon thinly sliced basil leaves
1 tablespoon crumbled feta cheese

Steps:

Heat olive oil in a skillet over medium heat. Add onion, bell pepper, chiles, and red pepper flakes. Cook and stir until onions are soft and translucent, 5 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes, with their juices, and season with salt and pepper. Cook until tomatoes are softened, 4 to 6 minutes.
Add eggs to the skillet, tilting the skillet until eggs cover skillet completely. Do not mix. Cook until eggs are set, 3 to 5 minutes.
Top with basil and feta cheese.

Nutrition Facts : Calories 220.3 calories, Carbohydrate 8.9 g, Cholesterol 283.2 mg, Fat 16.3 g, Fiber 3.6 g, Protein 11.9 g, SaturatedFat 4.2 g, Sodium 162.9 mg, Sugar 3.4 g

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

Ingredients

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

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.

Tips:

To make the best Menemen, use fresh, ripe tomatoes. This will give the dish a vibrant flavor and color.

If you don't have feta cheese, you can use another type of cheese that melts well, such as mozzarella or cheddar.

Be careful not to overcook the eggs. They should be cooked through, but still have a slightly runny yolk.

Serve Menemen immediately with warm pita bread or toast.

You can also add other vegetables to Menemen, such as bell peppers, onions, or zucchini.

Conclusion:

Menemen is a delicious and easy-to-make Turkish dish that is perfect for breakfast, lunch, or dinner. It is a great way to use up leftover vegetables and cheese. With its colorful and flavorful ingredients, Menemen is sure to be a hit with your family and friends.