Menemen

Ingredients

• 3 tbsp Extra-virgin olive oil
• 2 Green bell pepper, diced small
• 5 Roma tomatoes, grated or finely chopped
• 6 Eggs (large), lightly beaten
• ½ tsp Red pepper flakes
• ¾ tsp Kosher salt
• 3 oz Feta cheese, crumbled
• ⅜ cup Flat-leaf parsley, chopped
• 6 slices Sourdough bread, for serving

Method

1. Cook the peppers in the olive oil over medium heat for 8 minutes until completely soft. Turkish cooks use long green sivri peppers; a green bell is the closest common substitute.
2. Add the tomatoes, pepper flakes and salt and cook 6-8 minutes until the mixture thickens and the oil separates out at the edges.
3. Turn the heat to low, pour in the eggs, and stir slowly with a wooden spoon. Menemen is meant to stay soft and loose — take it off the heat while it still looks a little wet.
4. Crumble the feta over, scatter parsley, and bring the pan to the table with a lot of bread. There are no plates in this recipe.

Notes

✨ The restaurant touch

Grate the tomatoes on a box grater and discard the skin. Thirty seconds, and no skin curls in the pan.

🧒 For the kids

Leave the pepper flakes out. Eggs and tomato with bread for scooping is an easy morning.

🥡 Leftovers

Eat immediately; scrambled eggs do not keep.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.