Dairy-Free Menemen (Turkish Scrambled Eggs)

Instructions

1. 1Place a 30.48 cm skillet over medium heat, which is about 150°C. Add the 2 tablespoons of olive oil and let it warm for about 30 seconds until it shimmers.
2. 2Add the 1 medium green bell pepper, cut into 1.27 cm pieces, the 1 medium red bell pepper, cut into 1.27 cm pieces, and the 1 small onion, cut into 1.27 cm pieces. Cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables are softened and the onion looks slightly see-through.
3. 3Add the 2 cloves of garlic, minced, and cook for 1 minute more, stirring constantly, until you can smell its fragrance.
4. 4Pour in the about 790 g of canned diced tomatoes, including their juice. Bring the mixture to a gentle simmer, then reduce the heat to medium-low, about 120°C. Cook for 10 to 12 minutes, stirring every few minutes, until the sauce has thickened slightly and looks less watery.
5. 5Make six wells in the tomato mixture. Crack 1 large egg into each well. Sprinkle the 1/2 teaspoon of red pepper flakes, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper evenly over the eggs and sauce.
6. 6Cover the skillet and cook for 5 to 8 minutes, or until the egg whites are completely set and the yolks are cooked to your preference. For a more scrambled texture, gently stir the eggs and sauce together during the last 2 minutes of cooking. For a more poached-like texture, leave the eggs undisturbed.
7. 7Remove the skillet from the heat. Sprinkle the 2 tablespoons of fresh parsley, chopped, over the top. Serve immediately.

Related Guides