Turkish Scrambled Eggs with Spicy Tomatoes and Capers (Menemen) | Christopher Kimball’s Milk Street

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Fluffy scrambled eggs topped with fresh peppers, tomatoes and herbs
Milk Street Bowtie Turkish Scrambled Eggs with Spicy Tomatoes and Capers (Menemen)

Turkish Scrambled Eggs with Spicy Tomatoes and Capers (Menemen)

Appears in March-April 2018

20 minutes

Turkish Scrambled Eggs with Spicy Tomatoes and Capers (Menemen)

Free

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

  • cup crumbled feta cheese

  • 3

    tablespoons chopped fresh dill

.
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Mains

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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

  • cup crumbled feta cheese

  • 3

    tablespoons chopped fresh dill

Step 1 of 3

Heat the oil and cook

2
tablespoons extra-virgin olive oil
2
poblano chilies, stemmed, seeded and finely chopped
3
garlic cloves, minced
1
tablespoon Aleppo pepper or 1 teaspoon red pepper flakes
½
teaspoon kosher salt
½
teaspoon ground white pepper
1
plum tomato, cored and finely chopped
2
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, and ½ teaspoon each salt and 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.

Step 2 of 3

Add the eggs

8
large eggs
¾
teaspoon kosher salt
2
tablespoons extra-virgin olive oil
8
large eggs

In a medium bowl, whisk the eggs and ¾ 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.

Step 3 of 3

Finish and serve

cup crumbled feta cheese
3
tablespoons chopped fresh dill

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

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