Ingredients
Vegetables
- 2 tomatoes, diced
- 1 green pepper, chopped
- 1 clove garlic, minced
Eggs & Dairy
- 3 eggs
Oils & Spices
- 2 tbsp olive oil
- 1/2 tsp paprika
- Salt and black pepper to taste
Garnish
- Fresh parsley, chopped
Instructions
- Prepare the vegetables: Dice the tomatoes, chop the green pepper, and mince the garlic finely, setting them aside for easy cooking.
- Sauté peppers and garlic: Heat the olive oil in a medium-sized pan over medium heat. Add the chopped green pepper and minced garlic, sautéing until the peppers soften and the garlic is fragrant, about 3-4 minutes.
- Add tomatoes and season: Incorporate the diced tomatoes into the pan and cook until they soften and release their juices, roughly 5 minutes. Season the mixture with paprika, salt, and black pepper to taste, stirring to combine.
- Cook the eggs: Crack the eggs directly into the pan over the tomato and pepper mixture. Gently stir the eggs with the vegetables, cooking on medium-low heat to create softly scrambled eggs that are set but still moist and tender.
- Finish and garnish: Once the eggs are softly set to your liking, remove the pan from heat. Sprinkle freshly chopped parsley over the top for a fresh flavor and vibrant color. Serve immediately, ideally with crusty bread.
Notes
- For best texture, avoid overcooking the eggs; they should remain soft and creamy.
- Adding cheese such as feta or beyaz peynir enhances the dish with a rich, tangy flavor.
- Serve Menemen hot as a wholesome breakfast or light lunch, pairing nicely with fresh bread or pita.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
- Diet: Vegetarian
