Turkish-style menemen with feta
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Ant Duncan
Turkish-style menemen with feta
Softly set scrambled eggs meet sweet peppers, chilli and tangy feta in our version of this popular Turkish dish. Scoop it all up with charred pitta for a hearty brunch
Serves: 2
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
509Kcal
Fat
34gr
Saturates
11gr
Carbs
17gr
Sugars
16gr
Fibre
7gr
Protein
31gr
Salt
1.5gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 green and 1 red pepper, each finely chopped
- 2 large vine tomatoes, roughly chopped
- 1 tbsp tomato purée
- 1 tsp Inspired to Cook red chilli paste
- 2 tsp fresh thyme leaves
- 6 eggs
- 60g feta, crumbled
To serve
- 2 wholemeal pitta or flatbreads, griddled until lightly charred
Step by step
- Heat the oil in a large frying pan, then fry the onion and peppers over a medium-low heat for 8-10 minutes, or until very soft. Add the tomatoes, along with the tomato purée, red chilli paste and fresh thyme and continue to cook for 4-5 minutes, until the tomatoes are soft and have broken down.
- Crack the eggs into a bowl and lightly beat with a fork. Season well and then pour into the pan. Leave to cook undisturbed for a minute, then gently move the mixture around the pan with a wooden spoon until the eggs are just cooked through.
- Crumble the feta over the eggs and serve with the warm pitta or flatbreads.
