Menemen: Turkish Scrambled Eggs with Peppers

Step 1

Dice the green and red bell peppers, red onion, and tomato into 0.5-inch pieces; mince the garlic. Keep the vegetables separate and ready.

Step 2

Heat 3 tbsp olive oil in a large cast-iron skillet or non-stick pan over medium-high heat until shimmering, about 1–2 minutes. Add the minced garlic and cook for 30 seconds until fragrant.

Step 3

Add the diced onion and peppers to the hot oil and sauté for 4–5 minutes, stirring occasionally, until the peppers are softened and begin to caramelize at the edges.

Step 4

Stir in the diced tomato, salt, black pepper, and red pepper flakes; cook for 2–3 minutes, stirring gently, until the tomato breaks down slightly and the mixture is fragrant.

Step 5

Crack all 4 eggs directly into the skillet, distributing them evenly over the vegetables. Let them sit undisturbed for 30 seconds to set slightly at the bottom.

Step 6

Reduce heat to medium and gently push the eggs toward the center of the pan with a spatula, folding the cooked edges over the raw center. Repeat every 15–20 seconds for 2–3 minutes until the eggs are soft and custard-like, never fully scrambled into small bits.

Step 7

Transfer menemen to warm serving plates while the eggs are still slightly moist and creamy. Serve immediately with crusty bread and fresh herbs like parsley if desired.