Menemen (Turkish scrambled eggs with peppers)
Soft eggs stirred into a sweet, jammy pan of peppers and tomatoes, eaten straight from the skillet with torn bread for scooping.
- 25 min total
- 20 min hands-on
- Anyone can make this
- Serves 2
- About $2.76 a serving
- 620 calories
- Vegetarian
Dolly says: I’d make this on a weeknight. It’s on the table in 25 minutes.
Ingredients
For 2 servings.
- 1 green bell pepper, diced
- ½ jalapeño, seeded and diced
- 4 Roma tomatoes, diced
- 5 large eggs
- ¼ cup feta cheese, crumbled (optional)
- ½ French bread, for scooping
From your pantry
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp red pepper flakes
Each serving has about 620 calories, 29 g protein, 63 g carbs and 29 g fat, and costs about $2.76 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No green bell peppers? Red bell peppers or yellow bell peppers work.
- No feta cheese? Goat cheese works.
- No French bread? Sourdough bread works.
Steps
Tap an underlined word for a quick explanation.
the bell pepper, jalapeño and tomatoes.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Dolly’s tip: Scrape the seeds out of the jalapeño with a spoon if you want it mild.Heat the oil in a large over medium heat. Add the peppers and cook, stirring now and then, until soft, about 5 minutes.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heatTimer: 5 min
Add the tomatoes, salt and red pepper flakes. Cook, stirring now and then, until the tomatoes collapse into a thick sauce and most of the liquid is gone, 6 to 8 minutes.
Medium heatTimer: 7 min
Dolly’s tip: Cook it down properly. A watery pan now means watery eggs later.Crack the eggs into a bowl and beat them lightly with a fork.
to low and pour in the eggs. Stir gently every 20 seconds or so until they set in soft curds through the sauce, 3 to 4 minutes.
Reduce the heat. It means turning the burner down, usually to medium-low or low, so food cooks gently instead of hard. Electric burners cool slowly, so lift the pan off for a moment if it’s bubbling hard.
How you’ll know: Within a minute the bubbling calms to a gentle simmer, or the sizzle turns quiet.
Low heatTimer: 3 min 30 sec
Dolly’s tip: Menemen should be soft and saucy. Stop as soon as no runny egg is left.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Scatter the feta on top and serve from the pan with torn bread for scooping.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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30-minute dinners ›One-pan dinners ›What to make with bell peppers and tomatoes ›What to make with tomatoes and feta cheese ›What to make with eggs and bell peppers ›