TURKISH SCRAMBLED EGGS WITH SPICY TOMATOES AND CAPERS (MENEMEN)

Turkish Scrambled Eggs With Spicy Tomatoes and Capers (Menemen) image

Provided by lecole54

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

4 tablespoons olive oil, extra virgin, divided, plus more to serve
2 poblano chiles, stemmed, seeded and finely chopped
1 bunch scallion, thinly sliced
3 garlic cloves, minced
1 tablespoon aleppo pepper or 1 teaspoon red pepper flakes
kosher salt, to taste
white pepper, to taste
1 plum tomato, cored and finely chopped
2 tablespoons capers, drained
8 large eggs
1/3 cup feta cheese, crumbled
3 tablespoons dill, chopped

Steps:

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

Nutrition Facts : Calories 326, Fat 25.9, SaturatedFat 6.9, Cholesterol 383.1, Sodium 419.3, Carbohydrate 8.2, Fiber 1.9, Sugar 3.5, Protein 16