Looking for a different take on your weekend scramble? Try this delicious Menemen recipe.
Last year, we went on a short getaway to Antalya, Turkey, known for its beautiful glistening coastlines and rich history. Our days were spent lazily lounging at the beach until 7 p.m. or so, when we would head out to soak up our share of Turkish culinary culture. We feasted on the freshest seafood, colorful vegetable salads and bean dishes, and plenty of baklava with Turkish coffee for dessert. All these meals were memorable, but if I’m honest, it was the menemen we had for breakfast every morning that left the biggest impression on me.
Menemen is a popular traditional Turkish dish that includes beaten eggs scrambled into a saucy mixture of tomatoes, onions, and green peppers. At our hotel, it was always served with fresh bread, juicy olives, crumbled goat cheese, and a pot of mint tea. It was such an incredible way to start the day! And though the dish is often enjoyed for breakfast, it’s also a satisfying choice for lunch or dinner.
This quick and versatile dish can be prepared in no time. For best results, use quality ingredients and make sure not to overcook your eggs. I recommend serving the menemen like they do in Turkey—with thick slices of bread for dipping!
Delectable tweaks
There are multiple ways to make this dish your own. I always love adding plenty of garlic and fresh herbs like oregano and parsley. For a richer take, add cheese. A tangy goat cheese or feta works great here and can be crumbled over the eggs when serving. Those who crave more robust flavors can add sausage. A great (though not very traditional idea) is to fry some sliced chorizo first and then sauté the veggies in the leftover oils before adding the eggs. In this case, no need to use olive oil. Want a nutritional boost? Stir in some baby spinach or crown each portion with fresh arugula and a drizzle of peppery olive oil.
How Do I Store Leftovers?
Honestly, this dish is best served fresh, as storing and reheating it may alter the texture of the eggs, rendering them watery. If you simply must store leftovers, do so in an airtight container in the fridge and use them within 2 days. Gently reheat the eggs in a little olive oil, and preferably not in the microwave, as this will make them rubbery.
Serving suggestions
This is the ultimate breakfast and brunch recipe for those seeking an alternative to scrambled eggs. Traditionally, menemen is served with crusty toasted bread for sopping up the sauce, but you can also use these Gluten-Free Tortillas. I love pairing it with a side of golden Home Fries or even these delicate Potato Puffs. Sweet accompaniments can include these Blueberry Gluten-Free Greek Yogurt Waffles or some simple Whole-Wheat Pancakes with fresh fruit.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 1 green bell pepper chopped
- 2 large tomatoes chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs beaten
Instructions
- Heat olive oil in a skillet over medium heat. Add onions and bell peppers. Sauté until softened, about 5 minutes.
- Add chopped tomatoes to the skillet, season with salt and pepper, and cook until tomatoes are soft, about 5 minutes.
- Pour the beaten eggs over the vegetable mixture. Stir gently and cook until the eggs are just set, about 5 minutes. Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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