Stranger Foods

Photograph of Menemen (turkish scrambled eggs with tomato).

TurkishMenemen (turkish scrambled eggs with tomato)

Serves 4 | Prep 5 mins | Cook 20 mins

Menemen, made from eggs, tomatoes, peppers and sometimes onions, is a distinctly Turkish breakfast comfort food. Although a year-round dish, it is especially pleasing in the summer, with really ripe tomatoes from the garden or farmer’s market.

Source: cooking.nytimes.com

Ingredients

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4 tbsp extra-virgin olive oil
1 medium white onion, peeled and diced
½ tsp dried oregano, plus more as needed
¼ tsp Aleppo pepper, plus more as needed
Kosher salt and freshly ground black pepper
1 mild but flavorful long green pepper, stemmed, halved lengthwise, seeded, then diced
1 cup peeled chopped fresh heirloom tomato, or canned diced San Marzano tomatoes with their juices
4 large eggs
¼ cup chopped fresh parsley, plus 2 tablespoons for garnish
1 tbsp unsalted butter (optional)
Flatbread, toasted or untoasted, for serving

Instructions

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Heat the oil in a nonstick medium skillet over medium-high. Add the onion, oregano and Aleppo pepper, season with salt and pepper, and cook, stirring occasionally, until onion is translucent, . Stir in the green pepper and cook until soft, .
While the onions and peppers are cooking, puree half the tomatoes in a food processor or blender. Once the onions and peppers are soft, add the remaining chopped tomatoes to the onions and peppers. Crack the eggs into a medium bowl, add the pureed tomatoes and whisk until foamy.
Once the mixture in the skillet comes to a simmer, stir in the ½ cup parsley and the butter, if using. Reduce heat to low, add the egg mixture on top and cook, stirring occasionally, until the eggs are set but still soft, . Taste, adding a little more salt, oregano or Aleppo pepper, if needed. Sprinkle with remaining parsley and serve directly from the skillet, with flatbread alongside.

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