Menemen (Turkish-Style Scrambled Eggs With Tomatoes, Onions,

• portions: 2 servings
• temps total: 25 minutes

Ingrédients

3 tablespoons (45ml) extra-virgin olive oil

1/2 teaspoon (1g) hot paprika (see note)

1/4 teaspoon dried oregano (optional)

1 small onion, finely diced (about 3/4 cup; 39g)

3/4 cup (90g) finely diced shishito, Padrón, or Chinese green long pepper

Kosher salt and freshly ground black pepper

1/2 cup (100g) chopped peeled ripe fresh tomatoes or drained canned tomatoes

4 eggs (200g), lightly beaten

Minced fresh chives, for garnish (optional; see note)

Instructions

In a medium nonstick or cast iron skillet, heat olive oil over low heat until barely warm. Add paprika, oregano, onion, and peppers. Season with salt and a very generous amount of black pepper. Cook, stirring frequently, until very soft, about 8 minutes. Add tomatoes and continue to cook, stirring frequently, until deepened in color. Remove half of mixture and reserve.

Return pan to heat and add beaten eggs. Season with salt and pepper. Cook, stirring frequently, until eggs are just barely set. Immediately remove from heat and gently fold in reserved vegetable mixture. Sprinkle with chives, if using, and serve immediately.

Notes

If you have access to Aleppo or Urfa chilies, you can use them in place of the paprika for a more authentic flavor. Chives are not traditional in this dish, but I often like to add them because eggs and chives were made for each other; you can opt to include or omit them.

Nutrition

• Taille de Portion: Serves 2
• Calories: 751 kcal
• Lipides Totaux: 36 g
• Lipides Saturés: 7 g
• Lipides Insaturés: 0 g
• Cholestérol: 372 mg
• Sodium: 643 mg
• Glucides Totaux: 90 g
• Fibres Diététiques: 49 g
• Sucres Totaux: 51 g
• Protéines: 36 g