Turkish·Breakfast
Menemen Turkish Scrambled Eggs
A rich and saucy rendition of the classic Turkish breakfast, where eggs are fully integrated into a simmered base of peppers, tomatoes, and melted cheese to create a luxurious, dip-like consistency.
Prep
10m
Cook
20m
Total
30m
Serves
4
Method
- 01
Melt butter and olive oil in a skillet over medium-high heat. Add the diced peppers and onion (if using) along with a pinch of salt. Sauté, stirring occasionally, for a few minutes until the vegetables soften and just begin to brown around the edges.
Watch · 1:31
- 02
Stir in the dried oregano, Aleppo chili flakes, and black pepper. Add the crushed tomatoes and stir to combine.
Watch · 2:30
- 03
Once the mixture comes to a simmer, reduce the heat to low. Cover the skillet and simmer for about 10 minutes until the vegetables are very soft and the flavors have mingled.
Watch · 2:58
- 04
Uncover the skillet and stir in about half of the grated cheese until it has melted into the sauce.
Watch · 3:19
- 05
Crack the whole eggs directly into the pan. Break the yolks with a spoon and stir vigorously for a minute or two until the eggs are fully integrated into the sauce, creating a luxurious, thick consistency.
Watch · 3:44
- 06
Cover the skillet one last time and cook on low for about 2 minutes, or until the mixture is just barely set but still moves together as one mass when the pan is shaken.
Watch · 4:20
- 07
Turn off the heat. Sprinkle the remaining cheese over the top and add a generous drizzle of olive oil. Garnish with more Aleppo chili and fresh cilantro. Serve immediately with hunks of crusty bread for scooping.
Watch · 4:41
From Chef John
“You are after all Suleiman the Magnificent of what would be sufficient.”
“Give the pan the old Shaka-Shaka.”
“I'm just going to eat right out of this dish like a savage.”