Milk Street’s Menemen – Turkish-Style Spicy Eggs and Vegetables

Looking to use up some well-past-expired, but still-good eggs, I tried Milk Street's version of Menemen, a Turkish vegetable-egg dish.  The resulting breakfast was good – spicy, filling, and tangy from the brined feta and capers.  While I am not sure if I will make this again because I am generally not an egg person, I am happy I tried this vegetable-heavy dish.

You start by cooking the peppers and scallions, before mixing the tomatoes and capers.

The eggs cooked up very quickly after the vegetables were ready – about one minute.  Unfortunately my nonstick pan was a little too hot, so I got more well-cooked eggs instead of the softer, creamy eggs called for in the recipe.

In addition to halving the recipe to accommodate 4 eggs, I also substituted parsley for dill and feta-in-brine instead of feta crumbles.  That feta may have tilted the balance of flavors too much toward sour, but the dish was still pretty good.  The feature I liked the least – my overcooked eggs!