Menemen (Turkish Scrambled Eggs)

Method

1. 1
   • olive oil 3 tbsp
   • onion 1
   • green bell pepper 2

   Soften the onion and pepper — Warm the olive oil in a wide skillet over medium heat, then add the chopped onion and green pepper. Cook, stirring now and then, for about 5 minutes until softened but not browned.

   ⏱5 min
2. 2
   • fresh chilli 1
   • tomato 4
   • paprika 1 tsp
   • chilli flakes ½ tsp

   Build the tomato base — Stir in the chopped chili pepper and cook for another minute, then add the grated tomato, paprika and chili flakes.

3. 3
   • tomato 4
   • salt 1 tsp

   Simmer the sauce — Season with salt and pepper and let the tomato mixture simmer uncovered for 7-8 minutes, stirring occasionally, until it thickens into a rich sauce and most of the liquid has evaporated.

   ⏱8 min
4. 4
   • tomato 4
   • egg 6

   Fold in the eggs — Crack the eggs directly into the pan over the tomato mixture, without beating them. Let them sit for a few seconds, then gently break the yolks and fold everything together with a spatula, keeping the eggs slightly soft and curdy rather than fully set.

5. 5
   • egg 6
   • feta 50 g
   • fresh parsley 2 tbsp

   Top with feta — Cook for 2 more minutes over low heat until the eggs are just set but still creamy, then scatter the crumbled feta and parsley on top.

   ⏱2 min
6. 6
   • white bread 4

   Serve with crusty bread — Serve the menemen straight from the pan, piping hot, with slices of crusty white bread for scooping.