📝 About This Recipe
Transport your senses to a bustling Istanbul cafe with Menemen, a rustic and vibrant egg dish that celebrates the harmony of summer vegetables. This gluten-free masterpiece features silky eggs gently folded into a rich, simmering base of olive oil, charred peppers, and juicy tomatoes. It is a warm, communal meal that balances spice, acidity, and creaminess in every spoonful.
🥗 Ingredients
The Vegetable Base
- 3 tablespoons Extra virgin olive oil (high quality Turkish or Greek oil preferred)
- 1 tablespoon Unsalted butter (adds richness; omit for dairy-free)
- 3 pieces Sivri Biber or Anaheim peppers (seeded and finely chopped)
- 1/2 small Yellow onion (very finely diced (optional for traditionalists))
- 4 large Roma tomatoes (peeled and finely diced)
The Eggs and Seasoning
- 4-5 pieces Large eggs (at room temperature)
- 1/2 teaspoon Sea salt (plus more to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
- 1 teaspoon Pul Biber (Aleppo pepper) (for a mild, fruity heat)
- 1/2 teaspoon Dried oregano (crushed between palms)
For Garnish
- 2 tablespoons Fresh flat-leaf parsley (finely chopped)
- 1/4 cup Feta cheese (crumbled (optional))
👨🍳 Instructions
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1
Prepare the tomatoes by making a small 'X' on the bottom of each and blanching them in boiling water for 30 seconds to easily slip off the skins. Finely dice the flesh, retaining all the juices.
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2
Heat a medium-sized heavy-bottomed skillet or a traditional copper 'sahan' over medium heat. Add the olive oil and butter, allowing the butter to foam slightly.
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3
Add the finely chopped peppers and onions (if using) to the skillet. Sauté for 5-7 minutes until they are soft and the peppers begin to take on a slightly golden hue.
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4
Stir in the diced tomatoes along with their juices. Season with half of the salt and the black pepper.
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5
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 the liquid has reduced and the sauce is thick and jammy.
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6
While the sauce simmers, crack the eggs into a small bowl. Whisk them very lightly—just enough to break the yolks, but do not over-beat; you want visible streaks of white and yellow.
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7
Once the tomato base is ready, pour the eggs directly over the vegetables. Do not stir immediately.
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8
Wait about 30 seconds, then use a spoon to gently drag the eggs from the edges toward the center. Stir slowly and minimally.
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9
Cook for only 2-3 minutes. The key to authentic Menemen is keeping it moist and slightly runny; the eggs should be just set but still glossy.
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10
Remove the pan from the heat immediately. The residual heat will finish the cooking process.
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11
Sprinkle the Pul Biber, dried oregano, and remaining salt over the top.
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12
Garnish with fresh parsley and crumbled feta if desired. Serve immediately directly from the pan.
💡 Chef's Tips
Always peel your tomatoes; the skins become tough and papery during the long simmer, which ruins the silky texture. Don't overcook the eggs! Menemen should be juicy and almost 'saucy,' not a dry scramble. If you can't find Turkish Sivri Biber, a mix of green bell pepper and a pinch of jalapeño works as a great substitute. For a deeper flavor, you can add a teaspoon of 'Biber Salçası' (Turkish pepper paste) when sautéing the peppers. Use the best olive oil you have; since this is a simple dish, the quality of the fat defines the final flavor profile.
🍽️ Serving Suggestions
Serve with warm gluten-free pita or crusty gluten-free baguette to scoop up the juices. Pair with a side of salty black olives and sliced cucumbers for a traditional Turkish breakfast spread. A glass of strong, hot Turkish black tea (çay) is the quintessential beverage pairing. Add a dollop of thick Greek yogurt on the side to balance the acidity of the tomatoes. Serve alongside 'Sucuk' (spicy Turkish sausage) for an extra protein boost.