MENEMEN TURKISH EGGS AND TOMATOES RECIPE
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
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
MENEMEN RECIPE: TURKISH SCRAMBLED EGGS WITH TOMATOES
You'll love this easy menemen recipe of soft, perfectly scrambled eggs with tomatoes, peppers, and onions! This simple one-pan dish comes together in 20 minutes or less, and makes the perfect breakfast, lunch, or dinner. Just add your favorite crusty bread to serve along!
Provided by Suzy Karadsheh
Categories Breakfast
Time 25m
Number Of Ingredients 12
Steps:
- In a 10-inch skillet, heat 2 tablespoons over medium heat. Add the onions and peppers and season with kosher salt. Cook for 4 to 5 minutes, stirring regularly until softened (being careful not to brown the onions).
- Add the tomatoes and tomato paste. Season with a little more kosher salt, black pepper, oregano, and Aleppo pepper. Cook for a few minutes over medium heat, stirring occasionally, until the tomatoes soften but still hold their shape (5 to 7 minutes).
- Push the tomato and pepper mixture to one side of the pan. Lower the heat to medium-low. Add the beaten egg, and cook briefly, stirring gently as needed, until the eggs are just set. Fold the tomato mixture into the eggs.
- Finish with a little EVOO and more Aleppo pepper and crushed red pepper flakes, if you need a little kick. Serve immediately with thick slices of bread.
Nutrition Facts : Calories 164.7 kcal, Carbohydrate 9.3 g, Protein 7.2 g, Fat 11.5 g, SaturatedFat 2.4 g, TransFat 0.1 g, Cholesterol 163.7 mg, Sodium 461.4 mg, Fiber 2.5 g, Sugar 5.2 g, ServingSize 1 serving
MENEMEN (TURKISH SCRAMBLED EGGS WITH TOMATO)
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. Be creative with this dish: Add shallots, chiles, fresh herbs or Aleppo pepper, or treat it as purists do, with only tomatoes and eggs. Cook slowly, stirring infrequently, until the eggs form billowy puffs. You can serve topped with feta cheese or lamb sausage, with any warm flatbread on the side.
Provided by Joan Nathan
Categories breakfast
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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, 7 to 9 minutes. Stir in the green pepper and cook until soft, 5 to 7 minutes.
- While the onions and peppers are cooking, purée 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 puréed tomatoes and whisk until foamy.
- Once the mixture in the skillet comes to a simmer, stir in the 1/4 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, 3 to 4 minutes. 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.
TURKISH ONE-PAN EGGS & PEPPERS (MENEMEN)
This gutsy dish is genuine street food and a brilliant family dish for brunch, lunch or supper.
Provided by Good Food team
Categories Brunch, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Heat the oil in a heavy-based frying pan. Stir in the onions, pepper and chillies. Cook until they begin to soften. Add the tomatoes and sugar, mixing well. Cook until the liquid has reduced, season.
- Using a wooden spoon, create 4 pockets in the tomato mixture and crack the eggs into them. Cover the pan and cook the eggs over a low heat until just set.
- Beat the yogurt with the garlic and season. Sprinkle the menemen with parsley and serve from the frying pan with a dollop of the garlic-flavoured yogurt.
Nutrition Facts : Calories 222 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.39 milligram of sodium
MENEMEN (TURKISH SCRAMBLED EGGS AND TOMATOES)
Steps:
- Prepare the tomatoes and eggs: Stem the tomatoes. Using the largest holes on a box grater, grate the tomatoes into a medium bowl. Discard any excess peel. Crack the eggs into a separate medium bowl and beat with a whisk.
- Cook the onion, garlic, and peppers: Heat the olive oil in a large skillet over medium heat. Add the onion and salt and cook, stirring occasionally, for 3 minutes. Add the garlic followed by the green peppers (sivri biber) and cook, stirring occasionally, until the vegetables soften, about 5 minutes.
- Add the tatli biber salçasi, tomatoes, and spices: Add tatli biber salçasi and stir it into the vegetable mixture until evenly distributed. Add the grated tomatoes, pul biber, oregano, and black pepper and simmer until most of the juices from the grated tomatoes have been cooked off and the mixture has thickened, stirring occasionally, about 10 minutes.
- Cook the eggs: Pour the beaten eggs into the pan and stir to distribute evenly into the vegetable mixture. Stir gently until the eggs start to firm up, about 5 minutes. Remove from the heat. As the menemen mixture has a lot of tomatoes and vegetables, the consistency will be wetter than plain scrambled eggs.
- Garnish and serve: Mix 1 teaspoon pul biber with 2 tablespoons of olive oil in a small bowl. Garnish the menemen with drizzles of the flavored oil and chopped parsley leaves scattered on top. Serve immediately. Leftovers should be stored in an airtight container in the fridge and eaten within 2 days. Menemen can be reheated in the microwave or gently heated in a skillet on low heat. Did you love the recipe? Leave us some stars below!
Nutrition Facts : Calories 229 kcal, Carbohydrate 13 g, Cholesterol 248 mg, Fiber 2 g, Protein 10 g, SaturatedFat 3 g, Sodium 752 mg, Sugar 8 g, Fat 16 g, UnsaturatedFat 0 g
TURKISH SCRAMBLED EGGS (MENEMEN)
Also known as Italian frying peppers, Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot. Recipe from Binnurs Turkish Cookbook, April 2005. Update: due to reviews I have added to seed the tomatoes and squeeze slightly to remove excess juice.
Provided by Sharon123
Categories Breakfast
Time 20m
Yield 2-4
Number Of Ingredients 7
Steps:
- Place the olive oil and cubanelle peppers in a large pan. Cook for about 2 minutes over medium-high heat.
- Take the seeds out of the tomatoes and squeeze slightly to remove excess juice. Then chop and add the tomatoes, salt and pepper. Cook for another 7-8 minutes, stirring occasionally.
- Mix the eggs with the cream in a bowl, and pour into the pan. Then add the feta cheese. Keep stirring periodically until the eggs are done. Make sure you dont overcook, otherwise it will be dry.
- Serve with bread.
MENEMEN (TURKISH SCRAMBLED EGGS)
This Turkish comfort food is like the Middle Eastern version of a breakfast burrito. Scrambled eggs are softly cooked with peppers, tomatoes, harissa, and plenty of olive oil. Serve in warm pita with string cheese and cucumbers for a surprisingly easy (and cheap!) breakfast or brunch.
Provided by Ana Sortun
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Sauce: Roughly chop the peppers by slicing off the tops, then cut strips lengthwise around the core. Dice strips, discarding the core with some of the rib and most of the seeds. Heat 1 tablespoon butter and 1 tablespoon oil in a skillet over medium heat. Add peppers, a pinch of salt, tomato paste, harissa, Maras (or Aleppo) pepper, and sauté until soft, 3-4 minutes. Meanwhile, chop the scallions and add to the peppers when they're soft, after about 3 minutes.
- Halve tomatoes crosswise and pull out some of the seeds. Put a box grater in a bowl and grate the tomatoes over the largest holes until all that's left is the flattened tomato skin. Stir grated tomatoes into the peppers along with the remaining tablespoon of oil and simmer until the tomatoes are cooked and the sauce is thickened, 3-4 minutes. Taste and add more salt if necessary.
- Eggs: Whisk eggs with a pinch of salt. Set aside. Stir parsley and remaining tablespoon of butter into the pepper-tomato mixture. Slowly pour in the eggs, stopping and stirring in 4 additions. The eggs will scramble right away but also make the sauce creamy. Stir until eggs are still slightly runny but set, 1-2 minutes. Turn off heat and let rest (eggs will continue cooking) while you prepare the garnish.
- Assembly: Thinly slice cucumbers on a mandoline. Set aside. Untwist string cheese, pulling it apart into thin strands. Set aside. Spoon eggs evenly into pita bread. Garnish with string cheese and cucumbers (or leave on the side) and enjoy like a breakfast burrito.
TURKISH SCRAMBLED EGGS WITH SPICY TOMATOES AND CAPERS (MENEMEN)
Fabulous recipe from Milk Street TV, mildly-adapted for ingredients more readily available in the U.S. (cf. poblano peppers). It might remind you a tad of Shakshuka, only with scrambled eggs. If you can't find aleppo pepper, it's worth ordering on line, as it has a wonderful fruity flavor without a lot of heat.
Provided by lecole54
Categories Southwest Asia (middle East)
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a 12-inch nonstick skillet over medium, heat 2 tablespoons of the oil until shimmering. Add the poblanos, scallions, garlic, Aleppo pepper, and ½ teaspoon each salt and white pepper. Cover and cook, stirring, until the chilies are softened but not browned, 6 to 8 minutes. Transfer to a medium bowl and stir in the tomatoes and capers; set aside. Wipe out the skillet.
- In a medium bowl, whisk the eggs and ¾ teaspoon salt. Return the skillet to medium and heat the remaining 2 tablespoons oil until shimmering. Pour the eggs into the center of the pan. Using a silicone spatula, continuously stir the eggs, pushing them toward the middle as they set at the edges and folding the cooked egg over on itself. Cook until just set, about 1½ minutes. The curds should be shiny, wet and soft. Taste and season with salt and pepper, then divide among warmed serving plates.
- Top each serving with a portion of the poblano mixture. Sprinkle with feta and dill, then drizzle with oil.
Nutrition Facts : Calories 326, Fat 25.9, SaturatedFat 6.9, Cholesterol 383.1, Sodium 419.3, Carbohydrate 8.2, Fiber 1.9, Sugar 3.5, Protein 16
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