Turkish Menemen

Ingredients

Instructions

0 of 6 steps complete

1. 1Prepare all vegetables before cooking. To peel tomatoes, score their bottoms, dip in boiling water for 30–60 seconds, cool in cold water and slip off the skins.
2. 2Heat oil in a wide skillet over medium heat. Cook onion and green peppers for 6–8 minutes until softened, stirring regularly.
3. 3Add diced tomatoes, paprika, Aleppo pepper, salt and black pepper. Simmer for 8–10 minutes until tomatoes break down and excess liquid reduces.
4. 4Beat eggs lightly in a bowl. Reduce heat to low and pour them into the tomato mixture.
5. 5Stir gently with a spatula for 3–5 minutes, folding rather than vigorously scrambling, until eggs are set with no runny liquid and the mixture reaches 160°F (71°C). Remove from heat promptly to avoid drying them out.
6. 6Scatter with parsley and serve immediately with bread. Refrigerate leftovers within 2 hours for up to 3–4 days and reheat to 165°F (74°C); the eggs will become firmer on reheating.