Dairy-Free Menemen (Turkish Scrambled Eggs)
A delicious and vibrant dairy-free take on the classic Turkish Menemen, perfect for a flavorful breakfast. We substitute olive oil for butter to maintain a rich flavor without any dairy.
Ingredients
- 2 tablespoons Olive Oil
- 1 medium Green Bell Pepper
- 4 medium Roma Tomatoes
- 1-2 small Green Chilies
- 6 large Eggs
- 1/4 cup Fresh Parsley
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Red Pepper Flakes
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat the 2 tablespoons of Olive Oil in a large skillet over medium heat, which is 175°C.
- 2Add the green bell pepper, cut into 1.27 cm pieces, and the 1-2 small green chilies, sliced thinly. Sauté for 5 minutes, or until the vegetables are softened and the green bell pepper is slightly translucent.
- 3Add the 4 medium Roma tomatoes, diced. Cook for 10 minutes, stirring occasionally, until the tomatoes have broken down and formed a sauce.
- 4Crack the 6 large Eggs directly into the skillet, spreading them evenly over the tomato mixture.
- 5Season the eggs and tomato mixture with the 1/2 teaspoon Salt, 1/4 teaspoon Black Pepper, and 1/4 teaspoon Red Pepper Flakes.
- 6Cook for 5-7 minutes, stirring gently and occasionally with a spatula, until the eggs are cooked to your desired consistency. They should look set but still moist.
- 7Remove the skillet from the heat. Garnish with the 1/4 cup Fresh Parsley, chopped. Serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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