📝 About This Recipe
Transport your breakfast table to the bustling cafes of Istanbul with this vibrant, one-pan masterpiece. Menemen is a beloved Turkish classic that celebrates the harmony of juicy, vine-ripened tomatoes, piquant peppers, and silkily scrambled eggs. This dairy-free version relies on high-quality olive oil to achieve a luxurious richness, ensuring a Mediterranean start to your day that is as healthy as it is soul-warming.
🥗 Ingredients
The Aromatics
- 3 tablespoons Extra Virgin Olive Oil (use a high-quality, robust oil)
- 3 pieces Sivri Biber or Anaheim Peppers (seeded and finely chopped)
- 1/2 piece Yellow Onion (finely diced (optional for traditionalists, but adds great depth))
- 2 pieces Garlic Cloves (thinly sliced)
The Tomato Base
- 4 large pieces Roma Tomatoes (peeled and finely diced)
- 1 teaspoon Tomato Paste (for a deeper color and concentrated flavor)
- 1/2 teaspoon Dried Oregano
- 1 teaspoon Pul Biber (Aleppo Pepper) (or red pepper flakes for a gentle heat)
- 1/2 teaspoon Sea Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Eggs
- 4-5 pieces Large Eggs (at room temperature)
For Garnish
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 piece Fresh Scallions (thinly sliced on the bias)
👨🍳 Instructions
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1
Start by prepping your vegetables. If you want a truly authentic texture, score an 'X' on the bottom of your tomatoes, blanch them in boiling water for 30 seconds, then shock in ice water to easily peel the skins before dicing.
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2
Place a large, heavy-bottomed skillet (preferably cast iron or a traditional copper sahan) over medium heat and add the extra virgin olive oil.
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3
Add the chopped peppers and onions to the skillet. Sauté for 5-7 minutes until the peppers are softened and the onions are translucent but not browned.
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4
Stir in the sliced garlic and cook for just 60 seconds until fragrant, being careful not to let it burn.
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5
Add the tomato paste to the center of the pan and cook for 1 minute to 'toast' it, which removes the raw metallic taste.
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6
Pour in the diced tomatoes along with their juices. Season with salt, black pepper, oregano, and the Aleppo pepper.
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7
Reduce the heat to medium-low and simmer the tomato mixture for 10-12 minutes. Use a wooden spoon to occasionally mash the tomatoes until you have a thick, chunky sauce and most of the water has evaporated.
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8
In a small bowl, crack the eggs and whisk them very lightly—just enough to break the yolks but not fully incorporate the whites for a beautiful marbled effect.
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9
Pour the eggs directly over the tomato mixture. Do not stir immediately.
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10
After about 30 seconds, use your spoon to gently swirl the eggs into the tomatoes. Use a folding motion rather than a vigorous stir.
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11
Cook for another 2-3 minutes. The key to Menemen is a moist, slightly runny consistency; the eggs should be just set but still glossy.
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12
Remove the pan from the heat immediately to prevent overcooking. The residual heat will finish the eggs perfectly.
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13
Garnish generously with fresh parsley and scallions. Serve directly from the pan while steaming hot.
💡 Chef's Tips
Use the best tomatoes you can find; if it's winter, high-quality canned crushed tomatoes are better than mealy fresh ones. Don't over-whisk the eggs; the contrast between the yellow yolks and white streaks is a hallmark of a great Menemen. If you don't have Aleppo pepper, a mix of sweet paprika and a pinch of cayenne makes a great substitute. Peeling the tomatoes is an extra step but results in a much more refined, silky texture without tough skin bits. Keep the heat low once the eggs are added to ensure they stay creamy rather than rubbery.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough or traditional Turkish Simit (sesame bread) for scooping. Pair with a side of salty Kalamata olives and sliced cucumbers for a full Turkish breakfast spread. A hot glass of Turkish black tea (cay) is the quintessential beverage accompaniment. Add a side of sliced avocado for extra healthy fats and creaminess in this dairy-free meal. Serve alongside some spicy Sujuk (Turkish sausage) grilled separately for an extra protein boost.