Turkish Scrambled Eggs with Tomatoes and Herbs in Butter Recipe
Delicate scrambled eggs with pieces of tomato, fried in butter and sprinkled with fresh herbs, are a simpler cousin of the better-known menemen. In Turkish homes, such breakfasts are eaten with a basket of bread, olives and cheese, often slowly and unhurriedly. At home, it works well as a quick yet slightly more “holiday-like” breakfast.
This recipe brings the relaxed atmosphere of a Turkish breakfast to your table with minimal effort. The combination of buttery scrambled eggs, juicy tomatoes and fresh herbs feels both comforting and a bit exotic, while still being simple enough for a busy morning.
Chef's tips
Use ripe but firm tomatoes so they don’t fall apart completely during frying. Keep the heat low once you add the eggs – this is key to getting a soft, creamy texture instead of dry scrambled eggs. If your pan tends to stick, preheat it well and don’t skimp on the butter.
How to serve
Serve directly from the pan with plenty of fresh bread for dipping into the creamy eggs and tomato juices. Add a small plate of olives, sliced cucumber and feta-style cheese to create a simple Turkish-style breakfast spread. A glass of ayran or strong black tea completes the meal.
Ingredients
- eggs - 4 pieces
- tomatoes - 2 pieces
- butter - 25 g
- milk - 2 tablespoons
- chives chopped - 2 tablespoons
- dill chopped - 1 tablespoon
- salt - 0.5 teaspoons
- black pepper ground - 0.25 teaspoons
Preparation
- Cut the tomatoes into medium dice. If the skin is very tough, you can blanch them in boiling water and peel them first, but it’s not necessary.
- Finely chop the chives and dill.
- Crack the eggs into a bowl, add the milk, salt and pepper. Beat with a fork or whisk until the mixture is uniform and slightly foamy.
- Melt the butter in a medium pan over medium heat, taking care not to let it burn.
- Add the chopped tomatoes and fry for 2–3 minutes, stirring, until they soften slightly and release some juice but still hold their shape.
- Reduce the heat to low. Pour the egg mixture into the pan and wait a few seconds until it starts to set around the edges.
- Gently stir the scrambled eggs with a silicone spatula or wooden spoon, moving the set parts from the edges toward the center. Cook for 3–4 minutes, until the eggs are set but still slightly creamy.
- Remove the pan from the heat before the eggs are fully set – they will finish cooking in the residual heat of the pan. Sprinkle with the chopped herbs and serve immediately.
Storage
Jajecznica najlepiej smakuje od razu po przygotowaniu. Jeśli coś zostanie, możesz wykorzystać ją tego samego dnia jako nadzienie do tortilli lub kanapki i zjeść na zimno.
