Menemen - Turkish Scrambled Eggs

      Menemen is a Turkish classic that combines tomatoes and eggs. It sounds similar to shakshuka, and the flavor profile is for sure, but the change from eggs poached in stew to eggs scrambled in stew is a fun twist that is not to be missed. 

4 roma tomatoes, chopped
1 green bell pepper, chopped
8 green onions, sliced
1/4 c. olive oil
8 eggs
1 tsp. salt, divided
dash white pepper
Fresh parsley, chopped

Heat the olive oil in a medium skillet. Add the tomatoes and cook, stirring, for about 5 minutes or until starting to break down. Add the bell pepper, the white parts of the sliced onions, and a scant half a teaspoon of the salt. Continue cooking until the tomatoes start to thicken, most of the liquid is gone, and the tomatoes are broken down. 

Whisk the eggs in a bowl with a tablespoon of water and the remaining scant half a teaspoon of salt. Pour the eggs over tomatoes mixture and leave for a second. Stir to combine the egg and tomato mixture. Continue cooking over medium heat stirring infrequently. Keep cooking until the eggs are cooked. Sprinkle fresh parsley on top and serve with fresh bread. 


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