Menemen

Name: Menemen
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Cuisine: turkish
Ingredients: 2 tablespoons olive oil; 1 Italian sweet pepper, such as cubanelle, diced; 4 large tomatoes (about 1 1/2 pounds), diced (see Cook's Note); 3 large eggs; Kosher salt and freshly ground black pepper; 1/4 cup fresh parsley, chopped, optional; Warm bread, for serving

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 servings

Turkish scrambled eggs and tomatoes is an easy breakfast dish that you can find all around the country. In Iran, the same dish is called “omelet.” There has always been a debate whether menemen should have onions or not and the result is always a 50/50 split. Other variations of menemen use cheese (such as kaşar) or Turkish dry sausage (also known as sucuk). This dish is originally made with Turkish sweet green pepper (yeşil biber) but here I substituted easier-to-find Italian sweet pepper (cubanelle). Other good options include green bell pepper or sweet banana pepper.

Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 servings

Ingredients

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2 tablespoons olive oil

1 Italian sweet pepper, such as cubanelle, diced

4 large tomatoes (about 1 1/2 pounds), diced (see Cook's Note)

3 large eggs

Kosher salt and freshly ground black pepper

1/4 cup fresh parsley, chopped, optional

Warm bread, for serving

Directions

Heat the olive oil in a large pan over medium heat. Saute the sweet pepper, stirring frequently, until it softens, about 5 minutes. Add the tomatoes and cook, stirring occasionally, until they start breaking down and releasing their juices, 5 to 8 minutes.
Break the eggs into a small bowl and beat lightly using a fork. Add the eggs to the tomatoes and stir to combine. Add 1/2 teaspoon salt and about 1/3 teaspoon black pepper. Cook, gently stirring, until the eggs are just set, about 3 minutes, making sure not to overcook the eggs. Garnish with parsley if using and serve with warm bread.