Turkish Scrambled Eggs Recipe

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 If you love shakshuka or huevos rancheros TURKISH SCRAMBLED EGGS RECIPE

If you love shakshuka or huevos rancheros, then this Turkish dish of softly scrambled egg (menemen) is going to be your new favourite. It’s a one-pan dish, as you crack the eggs straight into the pan. Look out for Aleppo chilli flakes – known in Turkey as pul biber – for an authentic touch. Serve with toast and a handful of parsley leaves. Enjoy with a fresh mint tea, says Melissa. This is an edited extract from Eat Happy by Melissa Hemsley (Ebury Press, RRP $49.99). Copyright © Melissa Hemsley. Photography by Issy Croker.


20g butter or ghee
1 small onion, finely chopped
1 red capsicum, finely chopped
1 handful flat-leaf parsley, stalks finely chopped, leaves shredded
1 garlic clove, finely chopped
1/2 tsp dried chilli flakes, plus extra to serve (optional)
2 tomatoes, chopped (or 100g cherry tomatoes, quartered)
4 eggs
Crumbled feta and extra virgin olive oil, to serve


1 Melt butter in a wide frypan over medium heat. Add onion, capsicum, parsley stalks, garlic and chilli flakes, and cook, stirring occasionally, for 5 minutes or until onion is softened. Add tomato, then increase heat to medium-high and cook, stirring occasionally, for 5 minutes or until tomato is softened.

2 Reduce heat to low and push cooked vegetables to one side. Crack the eggs into the space left in the pan and use a wooden spoon to stir the yolks into the whites for about 20 seconds or until starting to set.

3 Gently stir cooked vegetables into the eggs for 1 minute or until the eggs are just cooked but still soft and a bit runny. Immediately remove from the heat (remember that the eggs will continue to cook in the pan).

4 Sprinkle over parsley leaves and feta, and drizzle with olive oil. Add a sprinkle of extra chilli if using. Serve immediately.


We used Woolworths Macro Organic Eggs 6pk 350g which is available from Woolworths stores nationally and online now.

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