Menemen (Turkish Scrambled Eggs)

Ingredients

• 1 tbsp butter
• 2 tbsp olive oil (Plus a little extra to finish.)
• 1 red bell pepper (Seeded and finely diced.)
• 2 green Anaheim chiles (Seeded and diced; may be substituted with another mild green chile.)
• 3 ají amarillo chiles (Seeded and chopped; use fewer or substitute with another medium-heat chile.)
• 1 onion (Optional; finely diced. Mainly used when menemen is served as a main dish.)
• salt (A generous pinch when cooking the vegetables, plus more to taste.)
• 0.25 tsp dried oregano (A small amount.)
• 0.5 tsp red pepper flakes (Aleppo pepper may be used; adjust to taste.)
• freshly ground black pepper (A pinch.)
• 14.5 oz crushed San Marzano tomatoes (Ripe fresh tomatoes may also be used, peeled, seeded, and chopped or grated.)
• 4 large eggs (Add whole and break the yolks directly in the pan.)
• 0.5 cup shredded Monterey Jack cheese (May be substituted with mozzarella, feta, or another mild melting cheese; use half during cooking and the rest at the end.)
• Syrian chile flakes (For serving; may be substituted with a pinch of cayenne.)
• fresh cilantro (Tender leaves, for garnish; optional.)
• bread or baguette (For serving and dipping into the sauce.)

Steps

1. 1

   Cut the red and Anaheim peppers, the ají amarillo chiles, and, if using, the onion into small dice. Have the tomatoes, eggs, and cheese ready before beginning, since the cooking proceeds continuously.

2. 2

   Heat a large skillet over medium-high heat. Add the butter and olive oil, and wait for the butter to melt without letting it burn.

3. 3

   Add all the prepared peppers and chiles to the skillet. If making the version with onion, add it as well.

4. 4

   Add a generous pinch of salt. Sauté the vegetables for approximately 4 to 6 minutes, stirring frequently, until softened and beginning to brown slightly around the edges.

5. 5

   Add the dried oregano, red pepper flakes, and a pinch of freshly ground black pepper. Stir for a few seconds, until the spices become fragrant.

6. 6

   Pour in the crushed tomatoes and mix well, scraping the bottom of the skillet to incorporate the flavors. Bring the mixture to a gentle simmer.

7. 7

   Reduce the heat to low, cover the skillet, and let the sauce simmer gently for about 10 minutes, until the vegetables are completely tender and the flavors have melded.

8. 8

   Uncover and stir the sauce. Sprinkle approximately half of the shredded cheese over the tomatoes and peppers, and stir until it melts and disappears into the sauce.

9. 9

   Add the whole eggs directly to the skillet. Break the yolks with a spoon and stir the eggs into the sauce. For the creamy style of this version, continue stirring for 2 to 3 minutes, until the eggs are almost completely incorporated. If you prefer larger pieces of egg, stir for only a few seconds.

10. 10

    Cover the skillet again and cook over low heat for approximately 2 minutes, until the mixture is just set. When the skillet is moved gently, the menemen should shift as one moist mass; do not overcook it, as it will continue setting from the residual heat.

11. 11

    Turn off the heat. Sprinkle the remaining cheese over the top and add a final drizzle of olive oil.

12. 12

    Finish with Syrian chile flakes or a pinch of cayenne and, if desired, tender cilantro leaves. Serve immediately in warm bowls, accompanied by bread or baguette for dipping into the sauce.

Notes

The quantities were estimated from the transcript, as no written recipe or exact measurements were provided. Menemen can also be made with ripe fresh tomatoes. The texture is a matter of preference: stirring less produces larger pieces of egg, while stirring longer creates a creamy, thick, cohesive mixture. Traditionally, it may also include sucuk, a Turkish sausage similar to beef salami, although this version is vegetarian.

Nutrition per serving

• breakfast
• main dish
• vegetarian
• Turkish
• eggs
• skillet
• spicy
• tomato-based