Everyday Meals

Turkish Scrambled Eggs With Spicy Tomatoes and Capers (Menemen)

Chef’s Note

“Fabulous recipe from Milk Street TV, mildly-adapted for ingredients more readily available in the U.S. (cf. poblano peppers).It might remind you a tad of Shakshuka, only with scrambled eggs.If you can’t find aleppo pepper, it’s worth ordering on line, as it has a wonderful fruity flavor without a lot of heat.”








  • 4 tablespoonsolive oil, extra virgin, divided, plus more to serve
  • 2 poblano chiles, stemmed, seeded and finely chopped
  • 1 bunchscallion, thinly sliced
  • 3 garlic cloves, minced
  • 1 tablespoonaleppo pepper or 1teaspoonred pepper flakes
  • kosher salt, to taste
  • white pepper, to taste
  • 1 plum tomato, cored and finely chopped
  • 2 tablespoonscapers, drained
  • 8 largeeggs
  • 13 cupfeta cheese, crumbled
  • 3 tablespoonsdill, chopped
  • Directions

  • 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.
  • 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.
  • Top each serving with a portion of the poblano mixture. Sprinkle with feta and dill, then drizzle with oil.
  • Source: Read Full Article