Best 3 Turkish Eggs With Olives Feta And Tomatoes Menemen Recipes

TURKISH EGGS WITH OLIVES, FETA AND TOMATOES (MENEMEN)

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.

MENEMEN

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.

MENEMEN (TURKISH SCRAMBLED EGGS WITH TOMATO)

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.