Menemen with Spinach
A vibrant Turkish egg scramble with sauteed peppers, tomatoes, and wilted baby spinach, finished with crumbled white cheese for a satisfying, protein-rich breakfast.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, finely diced
- 1 green bell pepper, diced
- 2 garlic cloves, minced
- 2 cups crushed tomatoes (canned)
- 1 tsp Aleppo pepper flakes (pul biber) or regular red pepper flakes
- 1/2 tsp sweet paprika
- 1/2 tsp salt
- 4 cups baby spinach
- 6 large eggs
- 4 oz beyaz peynir or feta cheese, crumbled
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
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1
Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 finely diced yellow onion and 1 diced green bell pepper and saute until softened, about 5 minutes.
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2
Add 2 minced garlic cloves and cook 30 seconds until fragrant. Stir in 2 cups crushed tomatoes (canned), 1 tsp Aleppo pepper flakes (pul biber) or regular red pepper flakes, 1/2 tsp sweet paprika, and 1/2 tsp salt. Simmer for 4 to 5 minutes until the sauce thickens slightly.
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3
Add 4 cups baby spinach in handfuls and stir until wilted, about 2 minutes.
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4
Crack 6 large eggs directly into the pan, spacing them evenly. With a spatula, gently fold and stir the eggs through the sauce, breaking the yolks. Cook over medium-low heat for 2 to 3 minutes until the eggs form soft, creamy curds.
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5
Remove from heat. Scatter 4 oz crumbled beyaz peynir or feta cheese and 1/4 cup chopped fresh flat-leaf parsley over the top. Serve immediately straight from the pan.