This is a breakfast specialty, originating from the Turkish market town of Menemen, a small township located just off the main highway of north Izmir. 
It’s super easy to prepare in around just 20 minutes and fabulously tasty – the fresher your ingredients, the better. It’s also enjoyed with crusty bread cut into thick pieces for lunch or dinner. Green peppers are traditional, but you can use red or yellow if you wish. Serves 4
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Menemen (Scrambled eggs with tomatoes)

INGREDIENTS:    ​

• 2 tbls extra virgin olive oil
• 3 green peppers, chopped
• 4 ripe tomatoes, (1 cup peeled and diced)
• ½ tsp salt
• ½ tsp paprika
• ½ tsp black pepper
• ½ tsp diced oregano
• 4 large eggs, beaten
• ½ tsp crushed red pepper flakes (for garnish – optional)
• Parsley, for garnish

​METHOD:

1. Heat oil in a pan over medium heat. Add the peppers and season with salt. Cook for 4 to 5 minutes, stirring regularly until softened.
2. Add the tomatoes and season with a little more salt, black pepper, oregano and paprika. Cook for a few minutes over medium heat, stirring occasionally, until the tomatoes soften but still hold their shape (5 to 7 minutes).
3. Push the tomato and pepper mixture to one side of the pan and reduce the heat to medium-low. Add the beaten egg, and cook briefly, stirring gently as needed, until the eggs are just set. Fold the tomato mixture into the eggs.
4. Finish with a little more EVOO, and sprinkle over a little more paprika, the crushed red pepper flakes, if using, and the parsley.   Serve immediately with thick slices of your favourite crusty bread.

Notes:

• The Turkey jury is out on whether Meneman should feature onions or not. It seems to be simply a matter of taste, rather than a directive. If you want to decide for yourself, chop one small onion finely and cook along with the peppers.
• Make sure you don’t overcook this dish, otherwise the eggs will be too firm and the dish very dry.

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