Menemen (Turkish Scrambled Eggs)
A colourful, stovetop scramble of tomatoes, peppers and eggs, ready in under half an hour and perfect for any meal of the day.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Heat the oil in a wide skillet over medium heat and sauté the onion until translucent, about 3 minutes.
-
Step 2 of 5
Add the diced pepper and cook for another 2 minutes until it softens.
-
Step 3 of 5
Stir in the tomatoes, paprika, cumin, salt and pepper; simmer gently for 5‑6 minutes until the mixture thickens and the tomatoes break down.
-
Step 4 of 5
Make four small wells in the sauce and crack an egg into each; reduce heat to low, cover and cook 3‑4 minutes until the whites set but the yolks remain runny.
-
Step 5 of 5
Scatter the chopped parsley over the top, remove from heat and serve immediately with crusty bread.
Notes from the kitchen
If fresh tomatoes are out of season, use canned diced tomatoes (drain well) as a substitute. Leftovers reheat gently; the eggs will continue to set, so serve within a day.
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