Printed September 2, 2026
Scissors-Cut Turkish Egg and Pepper Pan
Use kitchen scissors instead of a knife for this vibrant menemen. Quick, safe, and easy—breakfast that comes together in one skillet.
Ingredients
- 2 tablespoons olive oil
- 2 bell peppers (any color)
- 1 can (14 oz) diced tomatoes, drained
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 4 eggs
- Salt and pepper to taste
- Crumbled feta cheese
- Bread for serving
Preparation
Menemen is Turkish scrambled eggs with peppers and tomatoes—comfort food that's eaten any time of day. This version uses kitchen scissors to cut everything, making it accessible for anyone who finds knife work challenging.
One-Pan Preparation
- Heat olive oil in a large skillet over medium heat.
- Take your peppers and, holding them over the skillet, use kitchen scissors to cut them directly into the pan. Cut around the core, letting strips fall into the oil. Discard the stems and seeds.
- Cook the peppers for 5 minutes, stirring occasionally, until they start to soften.
- Add drained diced tomatoes, paprika, and cumin. Stir and cook for 3 minutes.
- Create four wells in the vegetable mixture by pushing it aside with your spoon.
- Crack an egg into each well. Sprinkle everything with salt and pepper.
- Cover the skillet with a lid and cook for 4-5 minutes until eggs are set to your liking.
- Remove from heat, sprinkle with crumbled feta, and serve directly from the pan with bread for scooping.
Scissors Technique: Kitchen scissors are underrated tools. They're safer than knives for many people, easier to control, and perfect for soft vegetables like peppers. You can also use them to snip fresh herbs, cut canned tomatoes in the can, or portion the finished dish.
This dish is endlessly variable. Use whatever vegetables you have, add leftover cooked meat, or skip the feta. The basic technique remains foolproof and delicious.
