Scrambled eggs, peppers and tomatoes

Scrambled eggs, peppers and tomatoes

Menemen

By
From
Eat Istanbul
Serves
4
Photographer
David Loftus

This is a favourite breakfast dish found everywhere, and the secret to making a good version is to have really good, fresh ingredients – fruity olive oil, ripe tomatoes, organic free-range eggs and the long green peppers found in countless Turkish dishes. If you use round green peppers it never seems to taste the same, as they tend to overshadow the other components of the dish. You can also leave out the feta and add some finely chopped chillies if desired.

Ingredients

Quantity Ingredient
3 tablespoons extra virgin olive oil
1 medium red onion, peeled and thinly sliced
3 long green peppers, deseeded and roughly chopped
2 ripe tomatoes, peeled and chopped
1/2 teaspoon granulated sugar
4 eggs, lightly beaten
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
150g feta, crumbled
fresh mint sprig
drizzle extra virgin olive oil
crusty bread, (optional)

Method

  1. Heat the olive oil in a large frying pan over medium heat and sauté the onion and peppers for 5–7 minutes until softened.
  2. Add the tomatoes and sugar and cook for about 7–8 minutes, stirring occasionally, until the tomatoes are tender and most of the liquid has evaporated. Season generously with sea salt and freshly ground black pepper. Add the beaten eggs, stirring continuously for about 3–4 minutes or until they have set.
  3. Serve immediately, sprinkled with feta, topped with a mint sprig and drizzled with a little extra olive oil. Add crusty bread, too, if you like.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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