Turkish Eggs
Turkish Eggs, also known as menemen, is a delicious and traditional Turkish breakfast dish that consists of slow scrambled eggs. Topped with feta cheese.
This mouthwatering dish not only satisfies your taste buds but also provides a great source of protein and essential nutrients to kickstart your day. Enhance the dish further, you can garnish with fresh herbs, such as dill or parsley, for a burst of freshness. Serve it with warm toasted bread or pita on the side, allowing you to soak up every last bit of the delectable sauce.
The protein-rich eggs make it a nutritious and filling meal that will keep you energized throughout the day. In addition to its sheer deliciousness, Turkish Eggs are deeply rooted in Turkish culture and tradition. The flavors and techniques used in preparing this dish are a testament to the country’s rich culinary heritage. So, the next time you’re in the mood for a unique and flavorful breakfast experience, give Turkish Eggs a try. Allow the flavors to transport you to the streets of Turkey, every bite tells a story of tradition and culture.
Turkish Eggs
Ingredients
- 5 tbsp olive oil-divided
- 1 onion-chopped fine
- 2 Anaheim chiles-stemmed, seeded and chopped into 1/2" pieces
- 1 tsp Aleppo pepper-divided
- 3/4 tsp oregano
- 3/4 tsp salt-divided
- 1/4 tsp pepper-divided
- 2 lg tomatoes-diced
- 6 eggs
- 1/2 cup feta cheese-crumbled
- 1 tbsp parsley-minced
- pita bread
Instructions
- Heat 3 tablespoons oil in a 10" nonstick skillet over medium low heat. Add onions, chiles, 1/2 teaspoon Aleppo, oregano. 1/4 teaspoon salt and 1/8 teaspoon pepper, stir to combine. Cover and cook until vegetables are soft, about 10 minutes. Stirring once halfway through cooking.
- Add tomatoes then increase the heat to medium, cook uncovered until tomatoes are softened and excess moisture has evaporated, 5-8 minutes.
- Move skillet off heat for 2 minutes to cool. While skillet is cooling, whisk eggs in a bowl with remaining salt and pepper.
- Return skillet to heat and adjust to low then add eggs. Cook, stirring slowly and constantly, scraping edges and bottom of skillet with a rubber spatula, for 4 minutes. Increase heat slightly if eggs aren't steaming after 4 minutes.
- Continue stirring slowly util eggs thicken and set. Spatula should drag across the bottom of the pan leaving a trail. This takes about 6 minutes. Remove skillet from heat.
- Drizzle remaining oil over the top and sprinkle with cheese. Sprinkle the parsley and remaining Aleppo pepper and serve with bread.