Scrambled Eggs With Tomatoes, Turkish-style (Menemen!)

By The Mediterranean Dish · 20 min

Ingredients

Instructions

1. In a 10-inch skillet over medium heat, heat 2 tablespoons olive oil.
2. Add the chopped onion and green bell pepper and season with kosher salt. Cook 4 to 5 minutes, stirring often, until softened, without browning the onion.
3. Add the chopped tomatoes and tomato paste. Season with a little more kosher salt, black pepper, dried oregano and Aleppo pepper.
4. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the tomatoes soften but still hold their shape.
5. Push the tomato and pepper mixture to one side of the pan and lower the heat to medium-low.
6. Add the beaten eggs and cook briefly, stirring gently as needed, until just set.
7. Fold the tomato mixture into the eggs.
8. Finish with a little olive oil, more Aleppo pepper and crushed red pepper flakes if you want more heat.
9. Serve immediately with thick slices of bread.

Summarized from The Mediterranean Dish's video. Watch it for the details.