These Mediterranean Scrambled Eggs are so fluffy, spicy, and more importantly, easy to make. We probably make these eggs once a week if not more. Fluffy eggs simmered in a garlicky tomato sauce with Turkish green pepper and the perfect amount of aromatic spices like oregano, mint, and Turkish red pepper flakes.
It’s the perfect weekend breakfast with loved ones too. ♡
This recipe is a spin-off of the old classic menemen recipe. Despite its place of inspiration, these Mediterranean Scrambled Eggs are more customizable.
Unlike menemen, in this recipe, you can add many different types of ingredients. Here are a few ideas:
- Shredded mozzarella-style cheese
- Feta cheese
- Pitted olives
- Herbs like dill or parlsey
- Spinach or kale
- Turkish suasage (sucuk)
The options are endless… but keep the Mediterranean feel when choosing ingredients. No avocado or cilantro here!
These Turkish green peppers are so fun to eat because they can be a hit or miss when it comes to being spicy. Sometimes, you’ll eat one that tastes like regular bell pepper, and other times, they are spicier than a jalapeno. YIKES!
I actually like both whether they are spicy or not.
If you can find these long, pale green Turkish green pepper at your local market, I highly recommend using them over regular bell peppers.
The base is so delicious and very customizable. I used finely chopped garlic, and fresh tomatoes, but feel free to use garlicky, fire-roasted diced tomatoes in a can too.
More Crave-worthy Mediterranean Recipes
Mediterranean Scrambled Eggs
Heat a skillet over medium heat. Drizzle in the olive oil, then add the onion, garlic, and green pepper. Season with salt and pepper and stir fry until the onions have softened—about 5 minutes.
When ready, add the tomato paste and spices, stir-fry for 30 seconds. Then, add the chopped tomatoes and water. Cook until the tomatoes nearly disintegrate.
Finally, lower the heat and add in the whisked eggs. Fold and mix with care until the desired consistency of your eggs is met. Enjoy immediately while hot. Best eaten with artisan bread.