📝 About This Recipe
Menemen is the soul of a traditional Turkish breakfast, a vibrant and rustic scramble where eggs are gently folded into a rich base of sautéed peppers and juicy tomatoes. Originating from the Izmir region, this dish is prized for its saucy, melt-in-your-mouth texture that perfectly balances sweet and savory notes. It is a communal masterpiece, traditionally served piping hot in a copper 'sahan' skillet, designed specifically for dipping crusty bread into its flavorful depths.
🥗 Ingredients
The Base
- 3 tablespoons Olive Oil (Extra virgin for best flavor)
- 1 tablespoon Unsalted Butter (Adds a rich, creamy finish)
- 4-5 pieces Green Peppers (Turkish Sivri Biber or Anaheim peppers, finely chopped)
- 1/2 piece Yellow Onion (Optional but adds depth; finely diced)
The Aromatics and Vegetables
- 4 large Roma Tomatoes (Peeled and finely diced (use very ripe tomatoes))
- 1 clove Garlic (Minced very fine)
- 1 teaspoon Tomato Paste (For extra color and richness)
The Eggs and Seasoning
- 4-5 pieces Large Eggs (At room temperature)
- 1/2 teaspoon Sea Salt (Adjust to taste)
- 1/4 teaspoon Black Pepper (Freshly cracked)
- 1 teaspoon Pul Biber (Aleppo Pepper) (Turkish red pepper flakes for mild heat)
- 1/2 teaspoon Dried Oregano (Optional)
For Garnish
- 2 tablespoons Fresh Parsley (Finely chopped)
- 1/4 cup Feta Cheese (Crumbled, for an optional salty kick)
👨🍳 Instructions
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1
Begin by preparing your vegetables. Peel the tomatoes (you can score the skins and dip them in boiling water for 30 seconds to make this easier) and dice them finely, keeping all the juices.
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2
Place a large, heavy-bottomed skillet or a traditional Turkish copper 'sahan' over medium heat. Add the olive oil and butter, letting the butter melt until it starts to foam slightly.
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3
Add the finely chopped green peppers and onions (if using) to the skillet. Sauté for about 5-7 minutes until the peppers are soft and the onions are translucent but not browned.
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4
Stir in the minced garlic and the teaspoon of tomato paste. Cook for another 1-2 minutes until the garlic is fragrant and the paste has darkened slightly in color.
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5
Add the diced tomatoes along with all their juices. Season with salt, black pepper, and half of the Pul Biber.
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6
Reduce the heat to medium-low. Cover the skillet and let the tomato mixture simmer for about 10-12 minutes. The goal is a thick, jammy sauce where the tomatoes have completely broken down.
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7
While the sauce simmers, crack the eggs into a small bowl. Whisk them very lightly; you want the yolks and whites to be just combined, but not overly aerated.
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8
Once the tomato sauce is ready, remove the lid and use a spoon to create small wells in the sauce. Pour the eggs gently into the skillet.
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9
This is the crucial part: using a wooden spoon, very gently fold the eggs into the tomato mixture. Do not over-stir. You want streaks of yellow and white to remain visible.
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10
Cook for just 2-3 minutes. The Menemen should remain 'sululu' (juicy/creamy). Remove from the heat while the eggs still look slightly undercooked and wet, as they will continue to firm up from the residual heat.
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11
Sprinkle the remaining Pul Biber, dried oregano, and fresh parsley over the top. If using feta cheese, crumble it over now.
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12
Serve immediately in the skillet, placed in the center of the table for everyone to share.
💡 Chef's Tips
Always use the ripest tomatoes possible; if it's winter, high-quality canned diced tomatoes are better than pale, hard fresh ones. Do not overcook the eggs! Menemen is meant to be soft and spoonable, not a dry scramble. If you prefer a spicier kick, add a finely chopped Charliston pepper or a pinch of cayenne. Peeling the tomatoes is essential for the silky texture that defines an authentic Menemen. Use a good quality butter alongside the olive oil to achieve that signature rich, glossy finish.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough or traditional Turkish 'Ekmek' to soak up the juices. Pair with a side of black olives, sliced cucumbers, and fresh radishes for a full Turkish breakfast spread. A glass of hot, strong Turkish black tea (Çay) is the traditional beverage of choice. Add a side of Sucuk (spicy Turkish sausage) or Pastirma for a meatier breakfast experience. A dollop of thick strained yogurt on the side can provide a cool contrast to the warm spices.