Turkish Eggs With Olives Feta And Tomatoes Menemen Recipes

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MENEMEN TURKISH EGGS AND TOMATOES RECIPE



Menemen Turkish Eggs and Tomatoes Recipe image

Menemen is a traditional Turkish breakfast recipe made with tomatoes and eggs. Learn how to make it at home with a few ingredients.

Provided by Shadi HasanzadeNemati

Categories     Breakfast

Time 20m

Number Of Ingredients 7

2 tbsp olive oil (or vegetable oil )
1 yellow onion (chopped)
1 green bell pepper (chopped)
4 roma tomatoes (finely chopped or grated)
1/2 tsp salt
1/4 tsp black pepper
3 eggs

Steps:

  • Heat oil in a pan over medium heat.
  • Saute onion until translucent. Add in green pepper and cook until soft.
  • Add in the tomatoes and cook, stirring occasionally until they are soft and some of the water is evaporated.
  • Season with salt and pepper.
  • Add the eggs to the tomatoes. Cook and stir occasionally until the eggs are just cooked and mixed with the tomatoes.
  • Serve immediately with bread.

Nutrition Facts : Calories 275 kcal, Carbohydrate 13 g, Protein 11 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 246 mg, Sodium 686 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

TURKISH EGGS WITH OLIVES, FETA AND TOMATOES (MENEMEN)



Turkish Eggs With Olives, Feta and Tomatoes (Menemen) image

Scrambled eggs lend themselves to customization because they're a blank, breakfast- or brunch-friendly canvas. Almost any stir-in works: Add cheese or butter for richness, vegetables for heft and herbs and spices for flavor. If you like a little bit of everything in yours, then menemen -- the traditional Turkish egg dish loaded with peppers and tomatoes -- is for you. This version uses plump olives, crumbled feta and a pile of fresh herbs -- and comes together in less than 30 minutes.

Provided by Sarah Copeland

Categories     breakfast, brunch, dinner, easy, for one, for two, lunch, quick, weekday, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
5 scallions, white and green parts, finely chopped (see Tip)
2 large red bell peppers, seeded and finely chopped
2 large ripe tomatoes or 3 plum tomatoes (about 1 pound), finely chopped
1 teaspoon red-pepper flakes
Fine sea salt and freshly ground black pepper
4 whole-wheat pitas or flatbread
8 large eggs, beaten
6 ounces feta, crumbled
1/3 packed cup parsley or cilantro leaves, or a mix, chopped
Meaty green olives (such as Cerignola or Castelvetrano)

Steps:

  • Heat 2 tablespoons oil in a large nonstick skillet over medium. Add half the scallions and cook until beginning to soften, about 2 minutes. Increase the heat to medium-high, add the bell peppers and cook until slightly softened, about 4 minutes. Add the tomatoes, red-pepper flakes and 1 teaspoon each salt and pepper and cook until some of the liquid from the tomatoes evaporates, about 10 minutes.
  • Meanwhile, toast the pita or flatbread on an open flame on the stovetop over low heat, turning with long metal tongs, until toasted and warmed on all sides. Wrap well in a kitchen towel to keep warm.
  • When most of the liquid has evaporated from the tomatoes, reduce the heat to medium-low and add the remaining 1 tablespoon oil to the skillet. Add the eggs and let them cook, stirring occasionally, 2 to 3 minutes. Continue to cook, stirring frequently, until large curds form and the eggs are mostly cooked through but still slightly runny, about 3 minutes. Stir in the feta and cook until scrambled eggs are just cooked and feta is slightly melted, about 1 minute. Season with salt and pepper to taste. Remove from the heat and sprinkle with the parsley, cilantro and remaining scallions. Serve warm, with olives and pita on the side.

Nutrition Facts : @context http, Calories 1298, UnsaturatedFat 40 grams, Carbohydrate 143 grams, Fat 58 grams, Fiber 11 grams, Protein 53 grams, SaturatedFat 14 grams, Sodium 2564 milligrams, Sugar 15 grams, TransFat 0 grams

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