Turkish Scrambled Eggs with Tomatoes and Onion in Butter Recipe
A simple scrambled egg dish inspired by Turkish breakfasts, with sautéed onion and tomatoes in butter. It’s less saucy than classic menemen and more like the scrambled eggs common in Polish homes, just with more vegetables. In Turkey, this kind of breakfast is often eaten on weekdays when there’s no time for long cooking, but you still want something warm.
This recipe brings the flavors of a Turkish weekday breakfast into a simple scrambled egg dish that’s easy to make with basic ingredients. Sautéed onion and tomatoes add sweetness and juiciness, while cooking the eggs until just set keeps them soft and comforting.
Chef's tips
Use ripe, flavorful tomatoes—watery or underripe ones will give you a bland result. Don’t rush the onion; letting it soften slowly without browning gives a gentle, sweet base. Take the pan off the heat while the eggs are still slightly creamy, as they will continue to cook in the residual heat.
How to serve
Serve straight from the pan with fresh bread, simit or crusty rolls. Add olives, sliced cucumber, fresh herbs and a small plate of white cheese for a more complete Turkish-style breakfast spread.
Ingredients
- eggs - 4 pieces
- tomatoes medium, ripe - 2 pieces
- onion small - 1 piece
- butter - 1.5 tablespoons
- vegetable oil prevents the butter from burning - 1 tablespoon
- salt or to taste - 0.5 teaspoons
- black pepper freshly ground - 0.25 teaspoons
- parsley chopped, optional - 1 tablespoon
Preparation
- Scald the tomatoes with boiling water, peel off the skin and cut into medium dice, removing the hard parts near the stem.
- Peel the onion and cut into a fine dice.
- Heat the butter with the oil in a frying pan over medium heat. Add the onion and fry for 3–5 minutes, until it softens and becomes slightly translucent, without browning.
- Add the chopped tomatoes, a pinch of salt and fry for 4–5 minutes, stirring, until the tomatoes soften and some of the juice evaporates.
- In a small bowl, beat the eggs with the remaining salt and pepper until the whites and yolks are well combined.
- Reduce the heat under the pan to medium-low. Pour the eggs over the tomatoes and gently stir with a wooden spoon or silicone spatula, moving the mixture from the edges toward the center.
- Fry for 3–4 minutes, until the eggs are set but still slightly moist. Remove the pan from the heat a little earlier, as the scrambled eggs will continue to cook from the residual heat of the pan.
- Sprinkle with parsley and serve immediately with bread.
Storage
Jajecznica najlepiej smakuje świeża. Jeśli coś zostanie, przechowuj w lodówce i zjedz tego samego dnia, delikatnie podgrzewając na patelni na małym ogniu.
