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Menemen - Turkish Scrambled Eggs with Tomato and Pepper

Tomatoes and long peppers cook down until soft, then the eggs go in and are set rather than stirred. A Turkish breakfast staple that works at any time of day.

Menemen - Turkish Scrambled Eggs with Tomato and Pepper

Ingredients

Instructions

  1. Sweat the onion in the olive oil over medium heat until translucent, without browning.
  2. Slice the peppers into rings, add them and cook for five minutes until they soften.
  3. Add the tomatoes and reduce uncovered for ten minutes until the liquid has gone. This is the step most people cut short.
  4. Stir in the pul biber, salt and pepper.
  5. Turn the heat down, crack the eggs straight into the pan and draw them through with a wooden spoon only two or three times. They should set, not turn into scrambled eggs.
  6. Take the pan off the heat while the eggs still look glossy - they carry on cooking. Scatter the parsley over and serve with bread.

Warum Pul Biber nicht einfach Chili ist

Pul biber is tossed with a little oil and salt after drying. That is why the flakes are moist and dark red rather than dusty - and why they taste fruity rather than merely hot.

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