Turkish Scrambled Eggs with Tomatoes and Peppers in Olive Oil Recipe
This is a breakfast scrambled egg dish inspired by Turkish style, where eggs are combined with sautéed peppers and tomatoes in olive oil instead of butter. In Turkish homes, such breakfasts are eaten slowly, with plenty of bread and tea. The dish is similar to classic menemen, but it is drier and more eggy, less saucy, which makes it easier to pile onto a slice of bread.
A simple, homestyle Turkish-inspired breakfast that focuses on the flavor of eggs gently cooked with sweet peppers and tomatoes in olive oil instead of butter, making it lighter yet still satisfying and perfect for scooping up with bread.
Chef's tips
Do not rush the vegetables: let the onion soften and the tomatoes cook down so that excess liquid evaporates. This keeps the dish from becoming watery and helps the eggs stay fluffy instead of overcooked. Keep the heat low when the eggs go in so they stay soft and creamy.
How to serve
Serve directly in the pan placed in the center of the table, with plenty of fresh bread or crusty rolls, olives, sliced cucumbers, and tomatoes on the side, plus strong black tea in small glasses for a Turkish-style breakfast spread.
Ingredients
- eggs - 4 pieces
- tomatoes ripe - 2 pieces
- green bell pepper - 1 piece
- onion small - 0.5 pieces
- olive oil - 2 tablespoons
- salt to taste
- black pepper to taste
- sweet paprika, ground optional - 0.5 teaspoons
- parsley chopped, for serving - 1 tablespoon
- wheat bread for serving - 4 slices
Preparation
- Scald the tomatoes with boiling water, peel off the skins, and cut into a small dice. Remove the seeds from the pepper and slice it into thin strips. Peel the onion and dice it finely.
- Heat the olive oil in a medium frying pan over medium heat. Add the onion and fry for 3–4 minutes, stirring, until it softens and becomes slightly translucent.
- Add the pepper and fry for another 3–4 minutes, until it softens but is still slightly crisp at the edges.
- Add the tomatoes, season with salt, pepper, and sweet paprika if using. Fry for 3–4 minutes, until the tomatoes break down and the excess liquid evaporates, leaving a thick mixture rather than a runny sauce in the pan.
- In a small bowl, lightly beat the eggs with a fork, just enough to combine the whites and yolks. Pour the eggs into the pan with the vegetables.
- Cook over low heat for 3–4 minutes, gently stirring from the edges toward the center, until the eggs are set but still soft and moist, not dried out.
- Taste and, if needed, season with additional salt or pepper. Sprinkle with parsley and serve immediately with slices of bread.
Storage
Jajecznica najlepiej smakuje świeża; jeśli coś zostanie, przechowuj w lodówce pod przykryciem i podgrzej krótko na patelni z odrobiną oliwy.
