The OG Scrambled Eggs and Tomatoes! Menemen!

By The Mediterranean Dish · 20 min

Ingredients

Instructions

1. In a 10-inch skillet, heat the 2 tablespoons of extra virgin olive oil over medium heat.
2. Add the chopped onion and green bell pepper, season with kosher salt, and cook for 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, the dried oregano and the Aleppo pepper.
4. Cook over medium heat, stirring occasionally, for 5 to 7 minutes, 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 extra virgin olive oil, more Aleppo pepper and crushed red pepper flakes if you want more heat. Serve immediately with thick slices of baguette.

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