Turkish
Menemen
Menemen is a warm Turkish breakfast dish of soft eggs folded into sweet peppers and juicy tomatoes. It should be saucy, gently set, and served straight from the pan with plenty of bread.
Ingredients
- Ripe tomatoes, peeled and grated3 medium
- Turkish green peppers or mild green chilies, thinly sliced3
- Eggs3 large
- Olive oil2 tbsp
- Butter1 tbsp
- Salt3/4 tsp
- Pul biber1/2 tsp
- Freshly ground black pepper1/4 tsp
Method
- Peel the tomatoes if desired, then grate them into a bowl, discarding the skins.
- Warm the olive oil and butter in a small wide skillet or sahan over medium heat.
- Add the sliced green peppers and cook for 5 to 6 minutes, stirring often, until softened but not browned.
- Stir in the grated tomatoes, salt, pul biber, and black pepper.
- Cook the tomato mixture for 8 to 10 minutes, stirring occasionally, until it thickens slightly and the oil begins to show at the edges.
- Lower the heat to medium-low and lightly beat the eggs in a bowl just until the yolks and whites are streaky.
- Pour the eggs into the tomato-pepper mixture and stir gently from the edges toward the center.
- Cook for 2 to 3 minutes, leaving the eggs soft, glossy, and slightly runny in places.
- Remove from the heat immediately and let the residual warmth finish the eggs for 1 minute.
- Serve hot in the pan with crusty Turkish bread for scooping.
Common questions
Can I substitute the Turkish green peppers or mild chilies in menemen?
Yes. Use Anaheim, Cubanelle, banana peppers, or any mild green pepper. Avoid very hot chilies unless you want heat. Thinly slice them so they soften quickly and blend into the tomatoes without dominating the dish.
How long should I cook menemen so the eggs stay soft?
After adding the eggs, cook only 2 to 3 minutes over medium-low heat, stirring gently. Remove it while the eggs are still glossy and slightly runny, then let residual heat finish them for about 1 minute.
What are the most common mistakes when making menemen?
Overcooking the peppers or eggs is the biggest mistake. Also avoid watery tomatoes, too high heat, and stirring the eggs too aggressively. The tomato base should thicken before the eggs go in, or the dish can turn soupy.
Can I store leftover menemen, and how should I reheat it?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat or in short microwave bursts. The eggs will firm up, so reheat just until warmed through.
What should I serve with menemen?
Serve it hot in the pan with crusty Turkish bread, pita, or any good bread for scooping. It also works well with olives, feta, or sliced cucumbers and tomatoes for a simple breakfast or light meal.