Fluffy scrambled eggs topped with fresh peppers, tomatoes and herbs

Turkish Scrambled Eggs with Spicy Tomatoes and Capers (Menemen)

By Kemp Minifie

Appears in March-April 2018

20 minutes

Free

This recipe is free until September 7, 2022. Start your 14-day free trial to access every Milk Street recipe. Learn More.

Poblano chilies are Mexican in heritage, but their earthy flavor and mild heat make them ideal for this version of Turkish-style scrambled eggs. Using Aleppo pepper nudges the dish even closer to traditional Turkish flavors, but if you don't happen to have any, regular red pepper flakes work, too. Serve on warmed plates to prevent the eggs from cooling down too quickly.

4

Servings

Tip

Don’t wait until the eggs are firm and fully set before removing the pan from the heat; the eggs will continue to cook in the time it takes to portion and serve.

20 minutes

4 tablespoons extra-virgin olive oil, divided, plus more to serve

2 poblano chilies, stemmed, seeded and finely chopped

1 bunch scallions, thinly sliced

3 garlic cloves, minced

1 tablespoon Aleppo pepper or 1 teaspoon red pepper flakes

Kosher salt and ground white pepper

1 plum tomato, cored and finely chopped

2 tablespoons drained capers

8 large eggs

1/3 cup crumbled feta cheese

3 tablespoons chopped fresh dill

Ingredients

4

tablespoons extra-virgin olive oil, divided, plus more to serve
2

poblano chilies, stemmed, seeded and finely chopped
1

bunch scallions, thinly sliced
3

garlic cloves, minced
1

tablespoon Aleppo pepper or 1 teaspoon red pepper flakes
Kosher salt and ground white pepper
1

plum tomato, cored and finely chopped
2

tablespoons drained capers
8

large eggs
⅓

cup crumbled feta cheese
3

tablespoons chopped fresh dill

Turkish Scrambled Eggs with Spicy Tomatoes and Capers (Menemen)

Directions

01

In a 12-inch nonstick skillet over medium, heat 2 tablespoons of the oil until shimmering. Add the poblanos, scallions, garlic, Aleppo pepper, ¼ teaspoon salt and ½ teaspoon white pepper. Cover and cook, stirring, until the chilies are softened but not browned, 6 to 8 minutes. Transfer to a medium bowl and stir in the tomatoes and capers; set aside. Wipe out the skillet.

See Demo
02

In a medium bowl, whisk the eggs and ¼ teaspoon salt. Return the skillet to medium and heat the remaining 2 tablespoons oil until shimmering. Pour the eggs into the center of the pan. Using a silicone spatula, continuously stir the eggs, pushing them toward the middle as they set at the edges and folding the cooked egg over on itself. Cook until just set, about 1½ minutes. The curds should be shiny, wet and soft. Taste and season with salt and pepper, then divide among warmed serving plates.

See Demo
03

Top each serving with a portion of the poblano mixture. Sprinkle with feta and dill, then drizzle with oil.

See Demo

Tip: Don’t wait until the eggs are firm and fully set before removing the pan from the heat; the eggs will continue to cook in the time it takes to portion and serve.

Mains

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Pan-Roasted Cauliflower with Tomato Chutney

Spiced Beef Gozleme

Stir-Fried Eggplant and Sweet Pepper with Miso

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Simple, Bold Recipes

Turkish Scrambled Eggs with Spicy Tomatoes and Capers (Menemen)

Get Ready to Cook

4

Servings

20 minutes

Tip

Don’t wait until the eggs are firm and fully set before removing the pan from the heat; the eggs will continue to cook in the time it takes to portion and serve.

Ingredients

4

tablespoons extra-virgin olive oil, divided, plus more to serve
2

poblano chilies, stemmed, seeded and finely chopped
1

bunch scallions, thinly sliced
3

garlic cloves, minced
1

tablespoon Aleppo pepper or 1 teaspoon red pepper flakes
Kosher salt and ground white pepper
1

plum tomato, cored and finely chopped
2

tablespoons drained capers
8

large eggs
⅓

cup crumbled feta cheese
3

tablespoons chopped fresh dill

Heat the oil and cook

tablespoons extra-virgin olive oil

poblano chilies, stemmed, seeded and finely chopped

garlic cloves, minced

tablespoon Aleppo pepper or 1 teaspoon red pepper flakes

teaspoon kosher salt

teaspoon ground white pepper

plum tomato, cored and finely chopped

tablespoons drained capers

In a 12-inch nonstick skillet over medium, heat 2 tablespoons of the oil until shimmering. Add the poblanos, scallions, garlic, Aleppo pepper, ¼ teaspoon salt and ½ teaspoon white pepper.

Cover and cook, stirring, until the chilies are softened but not browned, 6 to 8 minutes. Transfer to a medium bowl and stir in the tomatoes and capers; set aside. Wipe out the skillet.

Add the eggs

large eggs

teaspoon kosher salt

tablespoons extra-virgin olive oil

large eggs

In a medium bowl, whisk the eggs and ¼ teaspoon salt. Return the skillet to medium and heat the remaining 2 tablespoons oil until shimmering.

Pour the eggs into the center of the pan. Using a silicone spatula, continuously stir the eggs, pushing them toward the middle as they set at the edges and folding the cooked egg over on itself.

Cook until just set, about 1½ minutes. The curds should be shiny, wet and soft. Taste and season with salt and pepper, then divide among warmed serving plates.

Turkish Scrambled Eggs with Spicy Tomatoes and Capers (Menemen)

This recipe is free until September 7, 2022. Start your 14-day free trial to access every Milk Street recipe. Learn More.

4

20 minutes

Mains

Simple, Bold Recipes

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