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Turkish Scrambled Eggs with Spicy Tomatoes and Capers (Menemen)
Poblano chilies are Mexican in heritage, but their earthy flavor and mild heat make them ideal for this version of Turkish-style scrambled eggs. Using Aleppo pepper nudges the dish even closer to traditional Turkish flavors, but if you don't happen to have any, regular red pepper flakes work, too. Serve on warmed plates to prevent the eggs from cooling down too quickly.
4
Servings
Tip
Don’t wait until the eggs are firm and fully set before removing the pan from the heat; the eggs will continue to cook in the time it takes to portion and serve.
20 minutes
Ingredients
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4
tablespoons extra-virgin olive oil, divided, plus more to serve
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2
poblano chilies, stemmed, seeded and finely chopped
Directions
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01In a 12-inch nonstick skillet over medium, heat 2 tablespoons of the oil until shimmering. Add the poblanos, scallions, garlic, Aleppo pepper, ¼ teaspoon salt and ½ teaspoon 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.
