Turkish Scrambled Eggs (Menemen)

Name: Turkish Scrambled Eggs (Menemen)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Ingredients: 1 small red onion (50 g); 1 small green bell pepper (130 g); 2 medium tomatoes (100 g); 5 g fresh parsley; 2 tablespoons olive oil; 4 medium eggs; ½ teaspoon ground cumin; 1 pinch salt; 1 pinch ground black pepper

2 servings

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Ingredients

1 small red onion (50 g)
1 small green bell pepper (130 g)
2 medium tomatoes (100 g)
5 g fresh parsley
2 tablespoons olive oil
4 medium eggs
½ teaspoon ground cumin
1 pinch salt
1 pinch ground black pepper

Instructions

1
Peel and finely chop the red onion. Wash the bell pepper and tomatoes, then dice them into small pieces. Finely chop the parsley as well.
2
Heat 2 tablespoons of olive oil in a pan over medium heat. Add the chopped onion and bell pepper, then sauté for 3–4 minutes. Then stir in the tomatoes and ground cumin, and cook for another 2–3 minutes.
3
Crack the 4 eggs into the pan, season with salt and pepper to taste. Cook for 1–3 minutes, stirring constantly, until the eggs reach the desired creamy consistency. Finally, stir in the fresh parsley and remove from heat.
4
Divide the finished Turkish scrambled eggs onto two plates and serve with fresh pastries.

Kifli Kukták

Tip: If you want even crispier chickpeas, thoroughly dry them with a kitchen paper towel before roasting.