Turkish Scrambled Eggs With Spicy Tomatoes and Capers (Menemen)
- Ready In:
- 4 tablespoons olive oil, extra virgin, divided, plus more to serve
- 2 poblano chiles, stemmed, seeded and finely chopped
- 1 bunch scallion, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon aleppo pepper or 1 teaspoon red pepper flakes
- kosher salt, to taste
- white pepper, to taste
- 1 plum tomato, cored and finely chopped
- 2 tablespoons capers, drained
- 8 large eggs
- 1⁄3 cup feta cheese, crumbled
- 3 tablespoons dill, chopped
- 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.
Questions & Replies
Got a question? Share it with the community!
Have any thoughts about this recipe? Share it with the community!
RECIPE SUBMITTED BY
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.