Recipe Details
Menemen: A Customizable Turkish Egg Dish with Olives, Feta, and Fresh Herbs
Scrambled eggs are inherently versatile, serving as a blank canvas ideal for breakfast or brunch customization. Their malleable texture allows for endless stir-in combinations: cheese or butter for depth, vegetables for substance, and herbs/spices for aromatic complexity. For those craving a harmonious blend of flavors and textures, menemen—a traditional Turkish egg dish celebrated for its vibrant medley of peppers and tomatoes—offers a perfect solution. This refined iteration elevates the classic recipe with plump Kalamata olives, crumbled feta, and a generous garnish of fresh herbs, culminating in a satisfying meal prepared in under 30 minutes.
Ingredients (Serves 2)
3–4 large eggs, lightly beaten
1 medium red bell pepper, diced (or yellow/orange for color variation)
2 medium ripe tomatoes, diced (seeds removed for less moisture, optional)
4–5 Kalamata olives, pitted and cut into small pieces
60–80g crumbled feta cheese
1 tbsp unsalted butter or extra-virgin olive oil (for richness; olive oil for a lighter base)
2 tbsp fresh herbs (e.g., flat-leaf parsley, oregano, mint, or a mix), roughly chopped
¼ tsp dried oregano (optional, for traditional authenticity)
Salt and freshly ground black pepper, to taste
Preparation Steps
Prep Ingredients: Dice the bell pepper and tomatoes, cut olives into small pieces, crumble feta, and chop fresh herbs. Lightly beat eggs in a bowl with a pinch of salt for even texture.
Sauté Vegetables: Heat butter or olive oil in a non-stick skillet over medium heat. Add diced bell pepper and cook for 2–3 minutes until softened but still crisp. Toss in tomatoes and cook for another 3–4 minutes, stirring occasionally, until tomatoes release their juices and begin to break down slightly.
Incorporate Eggs: Pour the beaten eggs into the skillet, gently stirring with a spatula. Allow the eggs to set partially (30–45 seconds) before stirring to form soft curds, ensuring even cooking without over-stirring.
Add Flavorings: Sprinkle crumbled feta, olives, and dried oregano (if using) over the eggs and vegetables. Stir gently to combine, letting the cheese melt slightly and the olives distribute evenly. Cook for 1–2 minutes until the eggs are fully set and the mixture is cohesive.
Finish with Herbs: Remove from heat, stir in fresh herbs, and season with salt and pepper to taste. Adjust seasoning to balance the brininess of olives and saltiness of feta.
Serve: Transfer the menemen to a warm plate and enjoy immediately as a hearty breakfast or brunch dish, paired with warm flatbread or crusty bread for dipping.
This adaptation honors menemen’s Turkish roots while adding Mediterranean flair, proving that scrambled eggs can be both comforting and thoughtfully customized.