Turkish Scrambled Eggs with Spicy Tomatoes and Capers (Menemen)

Time

Prep 10 min · Cook 15 min · 25 min total

Difficulty

easy

1. 1

   In a 12-inch nonstick skillet over medium, heat 2 tablespoons of the oil until shimmering. Add the poblanos, scallions, garlic, Aleppo pepper, and ½ teaspoon each salt and white pepper. Cover and cook, stirring, until the chilies are softened but not browned, 6 to 8 minutes. Transfer to a medium bowl and stir in the tomatoes and capers; set aside. Wipe out the skillet.

   8 min
2. 2

   In a medium bowl, whisk the eggs and ¾ teaspoon salt. Return the skillet to medium and heat the remaining 2 tablespoons oil until shimmering. Pour the eggs into the center of the pan. Using a silicone spatula, continuously stir the eggs, pushing them toward the middle as they set at the edges and folding the cooked egg over on itself. Cook until just set, about 1½ minutes. The curds should be shiny, wet and soft. Taste and season with salt and pepper, then divide among warmed serving plates.

3. 3

   Top each serving with a portion of the poblano mixture. Sprinkle with feta and dill, then drizzle with oil.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.