📝 About This Recipe
Menemen is the soul of a traditional Turkish breakfast, a vibrant scramble of juicy tomatoes, spicy peppers, and silky eggs. Originating from the Izmir province, this dish celebrates the harmony of simple, high-quality ingredients simmered into a luscious, jammy consistency. It is a rustic, communal masterpiece designed to be scooped up with chunks of warm, crusty bread directly from the pan.
🥗 Ingredients
The Base Aromatics
- 3 tablespoons Extra virgin olive oil (high quality)
- 1 tablespoon Unsalted butter (for richness)
- 3-4 pieces Green Turkish Sivri peppers (or Italian frying peppers, seeded and finely chopped)
- 1/2 piece Yellow onion (small, very finely diced (optional for traditionalists))
The Tomato Core
- 4 large Roma or vine-ripened tomatoes (peeled and finely diced)
- 1 teaspoon Tomato paste (for deep color and umami)
- 1 teaspoon Sea salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 teaspoon Pul Biber (Aleppo pepper flakes) (mild heat and fruity flavor)
- 1/2 teaspoon Dried oregano (pinched between fingers to release oils)
The Eggs and Finish
- 4 pieces Large organic eggs (at room temperature)
- 2 tablespoons Fresh parsley (flat-leaf, roughly chopped)
- 1/4 cup Feta cheese (crumbled (optional garnish))
👨🍳 Instructions
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1
Prepare your vegetables: peel the tomatoes by scoring an 'X' on the bottom and dipping them in boiling water for 30 seconds, then dice them finely, keeping all the juices.
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2
In a medium-sized heavy-bottomed skillet or a traditional copper 'sahan', heat the olive oil and butter over medium heat until the butter foams.
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3
Add the finely chopped peppers (and onion, if using) to the skillet. Sauté for 5-7 minutes until they are softened and just beginning to turn golden.
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4
Stir in the tomato paste and cook for 1 minute to cook out the raw metallic taste and deepen the flavor.
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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
Lower the heat to medium-low, cover the pan, and simmer the tomatoes for 10-12 minutes. The tomatoes should break down into a thick, saucy consistency.
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7
Remove the lid and use a wooden spoon to mash any remaining large chunks of tomato. The base should be moist but not watery.
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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 emulsify them.
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9
Pour the eggs over the tomato mixture. Do not stir immediately; let them sit for 30 seconds to begin setting.
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10
Using a spoon, gently fold the eggs into the tomato mixture with slow, circular motions. You want streaks of white and yellow, not a uniform scramble.
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11
Cook for only 2-3 minutes. The key to Menemen is a creamy, slightly runny texture. Remove from heat while the eggs still look a bit underdone; they will finish cooking in the residual heat.
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12
Sprinkle the remaining Pul Biber, dried oregano, and fresh parsley over the top.
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13
If using, scatter the crumbled feta cheese over the dish just before serving.
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14
Serve immediately in the pan, placed in the center of the table for everyone to share.
💡 Chef's Tips
Use the freshest, ripest tomatoes possible; if it's winter, use high-quality canned crushed tomatoes instead of flavorless fresh ones. Avoid overcooking the eggs—the final dish should be moist and 'juicy', never dry or rubbery. Peeling the tomatoes is essential for a silky mouthfeel; the skins can become tough and distracting during simmering. For an extra kick, add a pinch of spicy red pepper flakes or a sliced serrano pepper along with the Turkish peppers. If you prefer whole eggs, you can make small wells in the sauce and crack the eggs directly into them, poaching them until the whites are set but yolks remain runny.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough or traditional Turkish Simit (sesame bread rings). Pair with a side of salty black olives, sliced cucumbers, and fresh radishes for a full Turkish breakfast spread. A glass of strong, hot Turkish black tea (çay) is the traditional beverage of choice. Add a side of spicy Sucuk (Turkish sausage) or pastirma for a protein-heavy meal. A dollop of thick Greek yogurt on the side provides a cooling contrast to the warm spices.