Spiced scrambled eggs

Spiced scrambled eggs

Menemen

By
From
Istanbul
Serves
2
Photographer
Steven Joyce

This is great with slices of sucuk, rich grilled beef sausage, but you could also have it with chorizo or other spicy sausage. It’s a perfect brunch or light vegetarian supper, on its own with warm flatbreads or toast.

Ingredients

Quantity Ingredient
knob butter
1 small, long green pepper, finely chopped
2 spring onions, finely chopped
1 large fresh tomato, deseeded and finely chopped
2 teaspoons turkish tomato paste
1 teaspoon Quick red pepper paste
4 eggs, lightly beaten
40g crumbled feta
1 tablespoon flat-leaf parsley, finely chopped
pul biber or mild chilli flakes
flatbreads, pieces of baguette or crusty white bread, to serve

Method

  1. Melt the butter in a pan big enough to take all the ingredients and gently fry the pepper and onion for 2 minutes, stirring. Add the chopped tomato and cook gently for 5 minutes.
  2. Add the tomato and pepper paste, plus a tablespoon of water to loosen the mixture, if your fresh tomato is not very juicy. Cook for 2 minutes, stirring to blend, then pour in the beaten eggs. Stir gently and, as they start to scramble, add the crumbled feta, parsley and chilli flakes (you probably won’t need any salt as feta is quite salty).
  3. Continue stirring gently to blend the eggs with the tomato. When the eggs are scrambled to your liking, remove from the heat and serve with flatbreads, pieces of baguette or crusty white bread.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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