Menemen (Turkish Scrambled Eggs with Tomato and Pepper)
The Quirky Foodster Team
Ingredients
- Olive oil — 2 tbsp (30 ml)
- Small onion, finely chopped — 1
- Green Turkish (Çarliston) peppers, or 1 green bell pepper, chopped — 2
- Medium ripe tomatoes, grated or finely chopped — 3
- Salt — 1/2 tsp
- Black pepper — 1/4 tsp
- Dried mint or red pepper flakes (optional) — 1/2 tsp
- Large eggs — 4
- Crumbled feta cheese (optional) — 2 tbsp
- Fresh parsley, chopped, to serve — 1 tbsp
Method
- Heat the olive oil in a wide frying pan over medium heat and fry the onion for 3–4 minutes until softened.
- Add the chopped peppers and cook for 5 minutes, stirring occasionally, until softened.
- Stir in the grated tomatoes, salt, pepper and dried mint or pepper flakes, and simmer for 6–8 minutes until the mixture thickens and the raw tomato taste cooks away.
- Crack the eggs directly into the pan and let them sit for a few seconds, then gently stir through the tomato mixture with a wooden spoon, cooking for 2–3 minutes until softly set but still a little glossy.
- Scatter with feta, if using, and fresh parsley, and serve immediately straight from the pan with bread.
Introduction: Menemen is a beloved Turkish breakfast dish from the Aegean region, where soft-scrambled eggs are
cooked directly into a base of stewed green peppers, tomatoes and onion.
Cultural Background: Menemen is a beloved Turkish breakfast dish from the Aegean region, where soft-scrambled eggs are
cooked directly into a base of stewed green peppers, tomatoes and onion. It's typically served bubbling hot
straight from the pan, still in its skillet, with crusty bread for scooping.
Tips: Don't overcook the eggs — menemen should be soft and slightly wet, not dry and firmly scrambled. Grating the tomatoes on a box grater is the traditional way to get a smooth, seedless base quickly.
Variations: Add diced sucuk (Turkish spiced sausage) with the onions for a heartier version. Add a diced fresh chilli for extra heat. Naturally vegetarian.
Storage: Best eaten fresh; leftovers can be refrigerated for up to a day, though the texture will change.
Reheating: Reheat gently in a pan over low heat for 2–3 minutes, stirring; eggs will firm up further on reheating.
FAQs:
Q: Can I make menemen ahead?
A: It's best made fresh and eaten immediately, as the eggs continue to cook and firm up over time.
Q: What bread goes with it?
A: Crusty white bread or Turkish pide for scooping.
Q: Is menemen the same as shakshuka?
A: They are related but distinct: menemen's eggs are stirred through rather than left whole, and it's typically lighter on spice.
- Olive oil — 2 tbsp (30 ml)
- Small onion, finely chopped — 1
- Green Turkish (Çarliston) peppers, or 1 green bell pepper, chopped — 2
- Medium ripe tomatoes, grated or finely chopped — 3
- Salt — 1/2 tsp
- Black pepper — 1/4 tsp
- Dried mint or red pepper flakes (optional) — 1/2 tsp
- Large eggs — 4
- Crumbled feta cheese (optional) — 2 tbsp
- Fresh parsley, chopped, to serve — 1 tbsp
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