Turkish Scrambled Eggs (Menemen)

By lorik

Tip: Don’t wait until the eggs are firm and fully set before removing the pan from the heat; the eggs will continue to cook in the time it takes to portion and serve.

Ingredients

• 4 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, DIVIDED, PLUS MORE TO SERVE
• 2 POBLANO CHILIES, STEMMED, SEEDED AND FINELY CHOPPED
• 1 BUNCH SCALLIONS, THINLY SLICED
• 3 GARLIC CLOVES, MINCED
• 1 TABLESPOON ALEPPO PEPPER OR 1 TEASPOON RED PEPPER FLAKES
• KOSHER SALT AND GROUND WHITE PEPPER
• 1 PLUM TOMATO, CORED AND FINELY CHOPPED
• 2 TABLESPOONS DRAINED CAPERS
• 8 LARGE EGGS
• 1/3 CUP CRUMBLED FETA CHEESE
• 3 TABLESPOONS CHOPPED FRESH DILL

Preparation

Step 1

In a 12-inch nonstick skillet over medium, heat 2 tablespoons of the oil until shimmering. Add the poblanos, scallions, garlic, Aleppo pepper, and ½ teaspoon each salt and white pepper. Cover and cook, stirring, until the chilies are softened but not browned, 6 to 8 minutes. Transfer to a medium bowl and stir in the tomatoes and capers; set aside. Wipe out the skillet.

In a medium bowl, whisk the eggs and ¾ teaspoon salt. Return the skillet to medium and heat the remaining 2 tablespoons oil until shimmering. Pour the eggs into the center of the pan. Using a silicone spatula, continuously stir the eggs, pushing them toward the middle as they set at the edges and folding the cooked egg over on itself. Cook until just set, about 1½ minutes. The curds should be shiny, wet and soft. Taste and season with salt and pepper, then divide among warmed serving plates.

Top each serving with a portion of the poblano mixture. Sprinkle with feta and dill, then drizzle with oil.