Turkish Eggs
Turkish Eggs, also known as menemen, is a delicious and traditional Turkish breakfast dish that consists of poached eggs served over a bed of creamy yogurt, drizzled with a rich and flavorful chili-infused butter sauce.
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.