Turkish Scrambled Eggs

This dish is traditionally called ‘Menemen’ and is one of the tastiest egg dishes around. It tastes just as good with silken tofu if you want to make a vegan version.    

SERVES 2  

• 3 tbsp olive oil 
• 2 shallots, finely chopped 
• 1 green Turkish pepper  
• Half tsp hot smoked paprika 
• Half tsp dried oregano or marjoram 
• 200g chopped tomatoes 
• 4 eggs 
• Salt and pepper 

TO SERVE 

• Toast or flatbread 
• 2 tbsp thick Greek yogurt (optional) 
• Generous pinch of pul biber (Turkish chili flakes) 
• 1 small bunch parsley, chopped 

1. 1. 1. Turn the heat down to medium-low and cook for 8–10 minutes, stirring frequently, until completely soft.
      2. Heat the olive oil in a large cast-iron, heavy skillet or frying pan over medium heat, then add the chopped shallots, pepper, paprika, and dried oregano or marjoram, along with a pinch of salt, and a generous grinding of cracked black pepper.
      3. Add the chopped tomatoes, stir to combine, then turn the heat back up to medium. Cook for a further 4–5 minutes, until the color has deepened and the mixture has thickened. Remove half of the vegetable mixture to a bowl and set aside.
      4. In a small bowl, gently mix the eggs with a fork to break the yolks. Fold the eggs into the remaining vegetable mixture in the pan and cook over low heat until just set. Put the reserved vegetable mixture back into the pan and stir to combine.
      5. Serve on slices of toast or with flatbread, topped with a dollop of Greek yogurt if desired, followed by a scattering of pul biber and chopped parsley. 

The Mezze Cookbook by Salma Hage, published by Phaidon.