Menemen Recipe (Turkish Scrambled Eggs)
Menemen (Turkish Scrambled Eggs) has a way of making even the simplest meals feel indulgent—eggs scrambled with fresh veggies, spiced just right, and finished with creamy feta.
Servings: 2
Calories: 399kcal
Ingredients
- 2 tbsp extra virgin olive oil
- 1/2 cup chopped yellow onion
- 1/2 cup chopped green bell pepper
- 1/4 teaspoon red pepper flakes
- 1/8 tsp dried oregano
- Dash of cinnamon optional
- 2 cloves garlic minced
- 2/3 cup canned diced tomatoes
- 4 large eggs lightly beaten
- 4 tablespoons crumbled feta cheese divided
- 1/4 teaspoon salt
- Sliced scallions for garnish
Instructions
- Heat the olive oil in a medium non-stick pan set over medium-low heat. Add the onion, bell pepper, red pepper flakes, oregano, and cinnamon. Sauté for 5-6 minutes, until soft.
- Add the garlic to the pan and sauté for 60 seconds, until fragrant. Add the tomatoes and sauté for 3 minutes, mashing the tomatoes to help break them up.
- Add the beaten eggs, feta cheese, and salt to the pan. Gently scramble the eggs until just set. Taste and add more salt if desired.
- Garnish with sliced scallions and a drizzle of olive oil. Serve with toasted pita chips.
Notes
To store Menemen, place leftovers in an airtight container and refrigerate for up to 3 days. Freezing isn’t the best option since it can mess with the texture of the eggs.
To reheat, gently warm the Menemen in a non-stick skillet over low heat, stirring occasionally until heated through. You can also microwave it in short intervals, stirring between each to ensure even heating. Avoid overheating to maintain the eggs' soft texture.
Nutrition
Serving: 1serving | Calories: 399kcal | Carbohydrates: 12g | Protein: 19g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.04g | Cholesterol: 402mg | Sodium: 942mg | Potassium: 452mg | Fiber: 2g | Sugar: 5g | Vitamin A: 992IU | Vitamin C: 41mg | Calcium: 270mg | Iron: 3mg
