Menemen with Spinach

Name: Menemen with Spinach
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Turkish
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

A vibrant Turkish egg scramble with sauteed peppers, tomatoes, and wilted baby spinach, finished with crumbled white cheese for a satisfying, protein-rich breakfast.

25 minEasyServes 4260 cal/serving

TurkishBreakfastStovetopVegetarianMediterraneanLow CarbNut-FreeGluten-FreePork-FreeCorn-Free

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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

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.
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.
3

Add 4 cups baby spinach in handfuls and stir until wilted, about 2 minutes.
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.
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.

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Questions

What should Menemen with Spinach look like when it is ready?

Go by the cues in the method rather than the clock. Step 2: cook until the sauce thickens slightly. Step 4: cook until the eggs form soft, creamy curds.

Why fold instead of stir in Menemen with Spinach?

Step 4 reads: "With a spatula, gently fold and stir the eggs through the sauce, breaking the yolks." Folding keeps the air you just beat in. Stirring at step 4 would knock it out and the result would come out dense.

What can I use instead of Aleppo pepper in Menemen with Spinach?

The entry for Menemen with Spinach calls for 1 tsp Aleppo pepper flakes (pul biber) or regular red pepper flakes. In its place: Use sweet paprika with a small pinch of cayenne, about four parts to one.

Can I make Menemen with Spinach less spicy?

Yes. The heat in Menemen with Spinach comes from 1 tsp Aleppo pepper flakes (pul biber) or regular red pepper flakes. For a milder plate, halve the pul biber; nothing else in the method changes.

How long does Menemen with Spinach keep?

Refrigerate what is left of Menemen with Spinach within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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