Mediterranean · PANTRYHOP RECIPE
Menemen
20 minutes · 3 servings · vegetarian
A familiar Turkish egg scramble with tomato and pepper, made as a quick home breakfast.
Ingredients
Check you have the quantities below.
- 1 tablespoon olive oil
- 1 green bell pepper, diced
- 2 medium tomato, diced
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 4 eggs
- 1 tablespoon butter
- 1 tablespoon parsley, chopped
- 3 slices bread, for serving
Let’s make it
- Heat olive oil in a skillet over medium heat. Cook the pepper for 3 minutes, then add tomato, salt, and paprika and cook 5 minutes more.
- Beat the eggs lightly, then stir them into the pan with the butter.
- Cook, stirring gently, for 2 to 3 minutes until the eggs are fully set but still soft.
- Finish with parsley and serve with bread.
Keep the peppers small and cook the eggs until fully set for a kid-friendly scramble.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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