Description
A warm, comforting Turkish breakfast made with gently cooked eggs, juicy tomatoes, and peppers, all in one pan.
Ingredients
Main Ingredients
- 2-3 tablespoons Olive oil (For cooking.)
- 1 small Onion (optional) (Commonly used in many homes.)
- 2-3 pieces Turkish green peppers or mild green peppers, sliced (Alternative: Use mild bell or Anaheim peppers.)
- 3-4 pieces Ripe tomatoes, grated or finely chopped (Fresh is best; can use canned in winter.)
- to taste Salt (For seasoning.)
- to taste Black pepper (For seasoning.)
- 4 large Eggs
- to taste Pul biber (Aleppo pepper) or red pepper flakes (optional) (For additional flavor.)
Instructions
Preparation
- Warm the olive oil in a skillet over medium heat.
- If using, add chopped onion and cook for 3 to 5 minutes until soft.
- Add sliced peppers and stir until they soften, about 4 to 6 minutes.
- Stir in grated or chopped tomatoes, season with salt, pepper, and pul biber. Cook until the mixture thickens and becomes jammy, approximately 8 to 12 minutes.
- Lower the heat to medium-low and crack eggs directly into the pan, optionally breaking the yolks slightly.
- Stir gently until the eggs are just set but still soft, about 2 to 4 minutes.
- Serve immediately with bread.
Notes
Menemen is best fresh. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet, adding a splash of water or olive oil if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Cuisine: Turkish