Menemen is a beloved Turkish skillet dish of eggs gently cooked into tomatoes and green peppers, often served for breakfast or a light main meal.
Cook the vegetables until sweet and saucy, then fold in the eggs just until softly set so the skillet stays spoonable and moist.
Keep the heat low after adding the eggs and remove the skillet while they still look slightly loose; residual heat will finish them.
Serving Suggestions
Serve hot with crusty bread, olives, cucumbers, and a simple glass of tea for a relaxed Turkish-style table.
Recipe Notes
Menemen is best freshly cooked. For a spicier version, add extra pul biber or a finely chopped green chili with the peppers.
Turkish Menemen
Soft eggs cooked in a savory tomato and green pepper skillet with Turkish spices.
Ingredients
Equipment
Method
Cook the Vegetables:
- Warm the olive oil in a large skillet over medium heat. Add the onion and peppers and cook for 8 to 10 minutes until softened.
- Stir in the garlic, paprika, pul biber, and salt. Cook for 30 seconds, then add the tomatoes and simmer uncovered for 10 minutes until thickened.
Set the Eggs:
- Make eight shallow wells in the tomato mixture and pour in the beaten eggs. Cook over low heat, gently folding the eggs through the sauce every minute, until softly set but still moist, about 4 to 5 minutes.
Finish and Serve:
- Remove from the heat, scatter with parsley, and rest for 2 minutes. Serve directly from the skillet with bread and olives.
Nutrition
Notes
- Do not overcook the eggs; menemen should remain soft and spoonable.
- Refrigerate leftovers for up to two days and reheat gently.
