Turkish Breakfast Scramble (v) - Parker Practice

Turkish Breakfast Scramble (v)

Recipe Ingredients
  • 1 tablespoon olive oil
  • small knob of butter
  • 1/2 red onion, diced
  • 1 orange pepper, cored, deseeded and chopped
  • 1 small garlic clove, crushed
  • 2 plum tomatoes, roughly chopped
  • 4 large eggs
  • 1/4 teaspoon dried chill flakes
  • small handful of parsley leaves, chopped
  • 2 slices of good wholemeal bread, toasted
  • 25g (scant 1/4 cup) feta, crumbled
  • sea salt and black pepper

This is my take on menemen, the just-set egg, tomato and olive oil scramble from Turkey that’s so very delicious. It is wonderful topped with a little salty feta.


  • Heat the oil and butter in a nonstick frying pan and gently sauté the onion and pepper for 5 minutes until softened.
  • Add the garlic and tomatoes and keep cooking until the tomatoes have lost most of their moisture.
  • Season to taste.
  • Meanwhile, beat together the eggs, chilli flakes, parsley and some salt and pepper.
  • Pour the eggs into the pan and cook, stirring occasionally, until the eggs are just set. Serve immediately on the toast, sprinkled with feta.

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