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This hearty Turkish breakfast features a fragrant, tender tomato sauce with peppers and onions. The eggs add a silkiness to the dish, and a boost of protein. Serve with crusty whole-wheat bread to soak up all the sauce.
Menemen (Turkish Scrambled Eggs with Tomatoes)
Ingredients
-
¼
cup
extra-virgin olive oil -
1
cup
yellow onion, finely chopped -
1
cup
green bell pepper, finely chopped -
1
tablespoon
paprika -
1
teaspoon
crushed red pepper, plus more for garnish -
¾
teaspoon
salt -
½
teaspoon
ground cumin -
½
teaspoon
dried oregano -
2 ½
cups
tomato, finely chopped, about 1 extra-large -
2
tablespoons
tomato paste -
4
large eggs, beaten -
2
tablespoons
fresh flat-leaf parsley, finely chopped -
4
slices
crusty bread, preferably whole-wheat, warmed
Instructions
-
Heat oil in a medium skillet over medium heat. Add onion, bell pepper, paprika, crushed red pepper, salt, cumin and oregano; cook, stirring occasionally, until fragrant, about 5 minutes. Add tomato and tomato paste; cook, stirring occasionally, until reduced slightly and thickened, about 5 minutes. Reduce heat to medium-low and add eggs; cook, stirring, until the eggs are fully cooked but still soft and saucy, 3 to 4 minutes. Sprinkle with parsley. Garnish with crushed red pepper, if desired. Serve with warm bread.
You can find more details about this recipe at eatingwell.com: Menemen (Turkish Scrambled Eggs with Tomatoes)
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