A vibrant skillet of scrambled eggs gently folded into a simmering sauce of ripe tomatoes, green peppers, and Turkish red pepper flakes.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: copper sahan or skillet
Garnishes: pul biber, fresh parsley
Accompaniments: crusty bread, Turkish tea
Instructions
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1
Heat olive oil in a wide skillet over medium heat, then add diced onion and cook for three minutes until just translucent.
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2
Add diced green peppers and cook for another three minutes until they soften slightly but still retain some pleasant crunch.
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3
Add chopped tomatoes, pul biber, salt, and pepper, then simmer for eight minutes until tomatoes collapse into a chunky sauce.
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4
Crack eggs directly into the tomato mixture and gently fold with a wooden spoon, creating large soft curds throughout the sauce.
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5
Cook for two to three minutes more, stirring gently, until the eggs are just set but still creamy and slightly wet looking.
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6
Remove from heat immediately as the residual heat will continue cooking the eggs, then garnish with fresh parsley and serve.
Did You Know?
There is a fierce debate in Turkey about whether onions belong in menemen — purists from the Menemen district insist they do not.
Chef's Notes
Equipment Tips
- wide skillet or sahan
- wooden spoon
- sharp knife
Garnishing
pul biber, fresh parsley
Accompaniments
crusty bread, Turkish tea
The Story Behind Menemen
Named after the town of Menemen near Izmir, this breakfast dish has become a symbol of Turkish morning culture. Its simplicity belies the skill required to achieve the perfect balance between set eggs and flowing tomato sauce.
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