Menemen - Turkish scrambled eggs with tomato and peppers

We all know Shakshuka and Cilbir, but this is your new favourite Turkish breakfast - soft scrambled eggs with juicy tomatoes, peppers, and just enough heat from Citir Biber to make things interesting.

Finish with crumbled white cheese and loads of fresh parsley on top, plus more chilli oil (of course). The trick is not overcooking the eggs, keep them silky. Scoop it all up with fluffy Turkish bread, and you’ve got the dreamiest start to the day.

Ingredients

• 2 tablespoons Citir Biber
• 2 Turkish green peppers, finely sliced (use spicy or non-spicy as you wish)
• 1 onion, finely diced
• 3 tomatoes, diced
• 2 eggs
• 70g white cheese, crumbled
• Handful of fresh parsley, finely chopped
• Turkish bread, to serve
• Salt and pepper, to taste

Method

1. Heat a pan over medium heat and add Citir Biber.
2. Sauté the onions and green peppers until softened, about 5 minutes. Season with salt and pepper.
3. Add diced tomatoes and cook down for 10 minutes, covering the pan halfway through.
4. Stir well, then add the eggs. Gently break them up and fold through the mixture—don’t overmix.
5. Top with crumbled white cheese and chopped parsley. Drizzle with a bit more Citir Biber to finish.
6. Serve hot with slices of warm Turkish bread.