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Turkish menemen with softly set eggs, tomatoes, and green peppers in a skillet.

Turkish Menemen

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Soft eggs cooked in a savory tomato and green pepper skillet with Turkish spices.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Turkish
Calories: 315
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Vegetable Base
  • 2 tbsp olive oil
  • 1 medium yellow onion finely diced
  • 3 large green bell peppers finely chopped
  • 2 cloves garlic minced
  • 28 oz whole peeled tomatoes crushed by hand
  • 1 tsp sweet paprika
  • 1/2 tsp pul biber or mild red pepper flakes
  • 1 tsp fine salt
Eggs and Finish
  • 8 large eggs lightly beaten
  • 2 tbsp fresh parsley chopped

Equipment

  • Large skillet
  • Chef's knife
  • Wooden spoon
  • Mixing bowl

Method
 

Cook the Vegetables:
  1. 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.
  2. 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:
  1. 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:
  1. Remove from the heat, scatter with parsley, and rest for 2 minutes. Serve directly from the skillet with bread and olives.

Nutrition

Calories: 315kcalCarbohydrates: 19gProtein: 16gFat: 21gSaturated Fat: 5gCholesterol: 372mgSodium: 780mgFiber: 5gSugar: 10g

Notes

  • Do not overcook the eggs; menemen should remain soft and spoonable.
  • Refrigerate leftovers for up to two days and reheat gently.