Cooked - Menemen – Turkish Scrambled Eggs With Tomatoes

2 Tbsp olive oil

½ medium onion (finely chopped, optional)

3–4 Turkish green peppers (sivri/çarliston biber) or ½ green bell pepper, finely chopped

2 medium tomatoes (halved)

2 Tbsp finely chopped flat-leaf parsley (optional)

4 eggs

Pul biber (Aleppo pepper, to serve, optional)

Salt and pepper

Heat a large frying pan over medium/low heat.
Fry the onion and peppers, stirring regularly, in the olive oil until completely soft, but not coloured, 10–15 minutes.
Grate the tomatoes with the cut side against the coarse side of a box grater, until only the skin remains. Discard the skin.
When the onion and peppers are soft, add the grated tomato and chopped parsley. Simmer for 5–10 minutes, stirring regularly. Season with salt and pepper to taste.
Turn the heat down to low. Crack the eggs into the pan. Mix and cook until the eggs are as you like them, stirring constantly.
Serve immediately, with an extra scattering of parsley, if you like.

Course🥞Breakfast

Diets🥕Vegetarian🌾Gluten-free...

Category🍳Egg Dish

Cuisine🇹🇷Turkish

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 15m