Turkish cuisine · Breakfast & Eggs

Menemen

Creamy scrambled eggs in a tomato-pepper sugo, straight from the pan.

Ingredients · for 2 servings

• 4 eggs
• 4 ripe tomatoes
• 2 pointed peppers
• 3 tbsp olive oil
• Pul biber (Turkish chili flakes)
• Parsley

Instructions

1. Wash the pointed peppers, deseed and cut into thin strips; dice the tomatoes roughly.
2. Warm the olive oil in a pan over medium heat and fry the peppers for 4–5 min until soft and slightly translucent.
3. Add the tomatoes, season with salt and cook uncovered for 6–8 min until you have a thick, barely liquid sauce.
4. Turn the heat down to gentle and crack the eggs one at a time into little wells in the sauce.
5. Only fold through once or twice and leave to set for 1–2 min – the yolk should still look creamy.
6. Serve right away in the pan, sprinkled with pul biber and parsley.