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    Menemen (Turkish Scrambled Eggs with Tomatoes)

    Breakfast, Recipes

    This hearty Turkish breakfast features a fragrant, tender tomato sauce with peppers and onions. The eggs add a silkiness to the dish, and a boost of protein. Serve with crusty whole-wheat bread to soak up all the sauce.

    Print
    Menemen (Turkish Scrambled Eggs with Tomatoes)
    Total Time
    25 mins
     
    Servings: 4
    Ingredients
    • ¼ cup extra-virgin olive oil
    • 1 cup yellow onion, finely chopped
    • 1 cup green bell pepper, finely chopped
    • 1 tablespoon paprika
    • 1 teaspoon crushed red pepper, plus more for garnish
    • ¾ teaspoon salt
    • ½ teaspoon ground cumin
    • ½ teaspoon dried oregano
    • 2 ½ cups tomato, finely chopped, about 1 extra-large
    • 2 tablespoons tomato paste
    • 4 large eggs, beaten
    • 2 tablespoons fresh flat-leaf parsley, finely chopped
    • 4 slices crusty bread, preferably whole-wheat, warmed
    Instructions
    1. Heat oil in a medium skillet over medium heat. Add onion, bell pepper, paprika, crushed red pepper, salt, cumin and oregano; cook, stirring occasionally, until fragrant, about 5 minutes. Add tomato and tomato paste; cook, stirring occasionally, until reduced slightly and thickened, about 5 minutes. Reduce heat to medium-low and add eggs; cook, stirring, until the eggs are fully cooked but still soft and saucy, 3 to 4 minutes. Sprinkle with parsley. Garnish with crushed red pepper, if desired. Serve with warm bread.

    You can find more details about this recipe at eatingwell.com: Menemen (Turkish Scrambled Eggs with Tomatoes)

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