Turkish Scrambled Eggs

15 Nov

This hearty breakfast dish is a speciality of Turkey called menemen. It is scrumptious stuff especially good on cold mornings with a day working outside ahead or for a quick lunch on a winters day. The measurements for this recipe are per person.
Prep 3 mins cook 7 mins

  • 1 tbsp olive oil
  • 1 small green pepper (the long Turkish type are good or Doux d’Espagne).
  • 1 tomato, cored and chopped
  • 1 egg
  • 1 tbsp minced fresh parsley or 1 tsp Salted Parsley Preserve
  • 1/2 tsp Turkish pepper paste (optional)
  • pinch of red pepper flakes (optional)

Heat the oil in a small non stick pan, chop the pepper into small chunks and fry in the olive oil until softened. Add the tomato, give it a good stir and wait until the tomato juice boils down. Break the egg into the pan and stir vigorously until all the egg is completely mixed with the peppers and tomato. Add the pepper flakes and paste, if using, and parsley keep stiring and cook for a minute longer and serve with toast or flat bread.


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