📝 About This Recipe
A cornerstone of the legendary Turkish breakfast spread, Menemen is a vibrant, soul-warming dish of soft-scrambled eggs nestled in a rich sauce of vine-ripened tomatoes and charred peppers. Unlike a dry scramble, a true Menemen is luscious and saucy, designed specifically to be mopped up with shards of crusty bread. It is a rustic masterpiece that captures the essence of Aegean summers in a single cast-iron skillet.
🥗 Ingredients
The Base
- 3 tablespoons Extra virgin olive oil (high quality Turkish or Greek oil preferred)
- 1 tablespoon Unsalted butter (for a rich, silky finish)
- 4-5 pieces Sivri biber or Shishito peppers (seeded and finely chopped; use Anaheim for a milder heat)
- 1/2 small Yellow onion (finely diced (optional, for added sweetness))
- 1 piece Garlic clove (minced or grated)
The Tomatoes & Spice
- 4 large Roma or Vine-ripened tomatoes (peeled and finely diced)
- 1 teaspoon Tomato paste (for depth of color and umami)
- 1 teaspoon Pul Biber (Aleppo pepper) (adds a mild, fruity heat)
- 1/2 teaspoon Dried Oregano (crushed between palms)
- 1/2 teaspoon Sea salt (to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
The Eggs & Garnish
- 4 pieces Large eggs (at room temperature)
- 2 tablespoons Fresh parsley (finely chopped for garnish)
- 1/4 cup Crumbled Feta or Beyaz Peynir (optional topping for extra creaminess)
👨🍳 Instructions
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1
Begin by preparing your tomatoes. Score a small 'X' on the bottom of each tomato and blanch in boiling water for 30 seconds, then shock in ice water to easily peel the skins. Finely dice the flesh, retaining all the juices.
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2
Place a medium-sized heavy-bottomed skillet (preferably cast iron or a traditional copper 'sahan') over medium heat. Add the olive oil and butter, allowing the butter to foam.
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3
Add the chopped peppers and diced onion to the skillet. Sauté for 5-7 minutes until the peppers are softened and the onions are translucent and just beginning to turn golden.
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4
Stir in the minced garlic and tomato paste. Cook for 1-2 minutes, stirring constantly to 'toast' the paste until it turns a deep brick red and smells fragrant.
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5
Pour in the diced tomatoes and 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. Simmer the tomato mixture uncovered for 10-12 minutes, stirring occasionally, until the liquid has reduced by about half and the sauce is thick and jammy.
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7
While the sauce simmers, crack your 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 in the final dish.
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8
Once the tomato sauce is ready, pour the eggs directly over the mixture. Do not stir immediately.
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9
Allow the eggs to sit for 30 seconds, then use a wooden spoon to gently fold the eggs into the sauce using circular motions. You are looking for a soft, custardy texture rather than firm curds.
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10
Cook for only 2-3 minutes. The key to authentic Menemen is to remove it from the heat while it still looks slightly underdone and 'soupy'—the residual heat of the pan will finish the cooking.
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11
Garnish immediately with the remaining Pul Biber, dried oregano, and a generous handful of fresh parsley.
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12
If using, sprinkle the crumbled feta over the top and serve immediately, straight from the pan.
💡 Chef's Tips
For the best flavor, use the ripest tomatoes you can find; if it's winter, high-quality canned San Marzano tomatoes are better than pale fresh ones. Never overcook the eggs; they should be silky and moist, almost like a thick sauce themselves. Peeling the tomatoes is a crucial step for a refined texture; the skins can become tough and papery when cooked down. If you like it spicy, add a finely chopped bird's eye chili along with the peppers. Traditionalists often debate the inclusion of onions; leave them out if you want a purist, tomato-forward version.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough or traditional Turkish Simit (sesame bread rings). Pair with a side of salty black olives and sliced cucumbers for a full Turkish breakfast experience. A hot glass of Turkish black tea (cay) is the classic beverage accompaniment. Add a dollop of thick Greek yogurt on the side to balance the acidity and spice. Include some grilled Sujuk (spicy Turkish sausage) on the side for extra protein.