Turkish Style Spicy Egg Scramble in Tomatoes (Mememen)
Yes, eggs are allowed on the Mediterranean Diet, especially this Turkish Style Egg Scramble in Tomatoes, it is known in the Republic of Türkiye (Turkey) as Mememen. Mememen is a simple dish with onions, tomatoes and green peppers. It can be as spicy as you like. While eggs are on the top of the food pyramid, enjoying them with metabolism boosting spices and vegetables, makes them a perfect choice. The Olive Sunshine recipe is unique, and it it is super simple. Olive Sunshine makes it even simpler with a few short cuts that does not sacrifice on health or taste!
Ingredients for Spicy Egg Scramble in Tomatoes
- Onion
- Green bell pepper
- Chopped tomatoes
- Tomato paste
- Minced garlic
- Dry oregano
- Sweet paprika
- Aleppo pepper
- Eggs
- Flat leaf parsley
My Sweetheart and I love to travel and Turkey is on the list for summer 2025! I know that is awhile out, but it gives me plenty of time to research and by research I mean learn the FOOD. Turkish breakfasts, not just the meal but the event of ‘Serpme Kahvaltısı’ (breakfast spread), is a popular must try tradition. A spicy Mememen is often on the menu for these special breakfasts, but this Turkish Spicy Egg Scramble can be eaten any time of day! Turkish Style Spicy Egg Scramble is hearty enough for main dish at your brunch table, and lovely enough for an easy dinner for two with a glass of wine and warm focaccia.
A Simple Breakfast that is Easy to Make
Mememen is easy to make, and cleanup is a cinch because it is a one pan meal. Most recipes began with boiling and chopping the tomatoes. While we often begin with fresh tomatoes, I assure you using a quality chopped tomato is just fine. Why? The egg and the spices are really the star of the show. Turkish Style Spicy Egg Scramble in Tomatoes is warmly perfect for the colder months when tomatoes are not fresh. My Sweetheart makes sure that I have plenty of Pomi tomatoes in the pantry and chopped tomatoes are easier (and often tastier) than boiling. peeling and chopping my own. If you are committed to the extra work, or you have some amazing summer ‘maters that you want to use, you will need approximately one and half pounds.
Turkish Egg Scramble a Make-Ahead Breakfast
Not only is Mememen easy to make, making it even easier, the tomato sauce can be prepared ahead of time. The sauce can be made 1-2 days ahead. Store it in an air-tight container in the refrigerator. Simply, eat the sauce up and add whisked eggs. Turkish Spicy Egg Scramble is perfect when you have overnight guests. I would suggest making the dough of a focaccia (that recipe will be linked here in a week or two) the night before, and pop it into the oven when you awake. Your guests will awake to the smell of fresh bread wafting through the house. Before your guests finish with their first cup of coffee, the eggs will be scrambled into the spicy tomato sauce and placed invitingly at the table.
The Olive Sunshine recipe is plenty for six (6) people. If you have several other items on the table like a traditional Turkish Breakfast, it could stretch for enough for eight (8). When I make this for at home, I still make the whole recipe, as it is easy to pack up the leftovers. I pack the spicy eggs in tomatoes in individual sized containers. It is the perfect light breakfast to reheat at work in the microwave making the Turkish Egg Scramble a perfect make-ahead breakfast.
Tadını çıkarmak!
Ingredients
Instructions
Gather the ingredients. This dish is quick to come together and it is best to have everything within reach. Prepare the vegetables, fine chop the onions. Remove the stem and seeds of the green pepper and rough chop.
Liberally spritz a deep sauté pan with extra virgin olive oil. Heat the pan to medium heat. Add the onions and stirring regularly sauté for 1-2 minutes. Add the green peppers to the pan. Add the salt to the vegetables. Sauté for 4-5 minutes or until the vegetables are soft but not browned. Add the minced garlic and sauté for 30 seconds stirring continuously.
Add the dry spices, oregano, paprika and Aleppo pepper to the vegetables and stir for 30 seconds or until aromatic. Add the chopped tomatoes and tomato paste. Bring to a boil. Once boiling, turn the heat down to a low simmer. Cook for 5 minutes.
While the sauce is simmering, small chop the parsley. Crack the eggs into a bowl and season with additional Aleppo pepper if desired. Whisk the eggs until broken apart. After the sauce has simmered for five (5) minutes, add the eggs to the sauce. Turn the heat back to medium high.
Once the eggs have set, (approximately 1 minute) push the eggs through the tomato sauce. Do not stir vigorously, but rather, use long full stokes with a spatula from one edge of the pan to the other. Push the eggs through the sauce. Once the eggs have set turn off the heat.
Top with flat parsley. Grate the pecorino over the egg mixture. Serve with crusty bread, pita, or focaccia.
