Menemen
A classic Turkish breakfast prepared quickly with tomatoes, green peppers, and eggs.
- Yield
- 4
- Preparation
- Cooking
- Total
- Difficulty
- Easy
The listed times are estimates for 4 servings.
About this recipe
Menemen is one of the most well-known practical pan recipes prepared with few ingredients and served hot, especially for breakfast.
Ingredients
- 4 piece tomato
- 3 piece green pepper
- 4 piece egg
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Cut the tomatoes into small cubes. Remove the seeds from the green peppers and cut them into thin strips.
Heat the olive oil in a pan. Sauté the peppers over medium heat until they soften slightly.
Add the tomatoes to the pan and cook until they release their water and lightly soften.
Crack the eggs into the pan. Add salt and optional black pepper and cook, stirring, until desired consistency is reached.
Make this recipe better
Useful tips
- Cook the peppers briefly before adding the tomatoes so they lose their raw edge without becoming completely soft.
- Let excess tomato liquid reduce before adding the eggs; this keeps the final texture moist rather than watery.
- Once the eggs go in, cook only until they are softly set because residual heat continues to firm them.
Common mistakes
- Adding eggs while the tomatoes are still very watery can leave liquid separating around the finished menemen.
- Keeping the eggs over high heat for too long makes the mixture dry and gives the eggs a firm, rubbery texture.
Storage
Menemen is best eaten immediately. If there are leftovers, cool them promptly, refrigerate in a covered container, and reheat only until hot.
Serving suggestion
Serve hot with bread. Taste once the eggs have been added before making the final salt adjustment because reduced tomatoes can concentrate seasoning.
Frequently asked questions
Why is my menemen watery?
The tomatoes usually have not reduced enough before the eggs were added. Let their excess liquid cook off first.
Should the eggs be fully beaten?
Either style works. Stir more for an even texture, or stir less if you prefer distinct streaks of white and yolk.