Menemen is Turkey’s answer to the slow-cooked tomato-and-egg breakfasts found all around the Mediterranean and Middle East. If you have made our Shakshuka (recipe on the site), you already understand the appeal: soft scrambled eggs cooked directly into a skillet of simmered peppers and tomatoes, mopped up with bread, no fork required.
The difference from shakshuka is mostly technique and texture. Menemen uses green peppers (traditionally the long, mild Turkish çarliston pepper) sautéed until soft before the tomatoes go in, and the eggs are usually stirred through the sauce rather than left whole to poach, so you end up with soft, custardy curds throughout instead of neat egg pockets. Turkish home cooks argue about this constantly; this recipe stirs.
It takes about ten minutes, and everyone can customize their own bowl with feta or a little chili flake. Our Zaalouk and Fattoush (recipes on the site) round out an Eastern Mediterranean breakfast or light lunch spread, and a glass of cold Ayran (recipe on the site) is the traditional drink alongside it.
Menemen Recipe
Ingredients
- 2 tablespoons olive oil or unsalted butter
- 2 long green Turkish peppers or 1 green bell pepper, diced
- 1/2 small onion, finely chopped (optional, more common outside Turkey)
- 3 medium ripe tomatoes, grated or finely chopped, or 1 1/2 cups canned crushed tomatoes
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon Aleppo pepper or paprika, plus more for serving
- 5 large eggs
- Crusty bread and crumbled feta, for serving
Instructions
- Heat the olive oil or butter in a wide skillet over medium heat. Add the peppers (and onion, if using) and sauté for 5 to 6 minutes, until softened.
- Add the tomatoes, salt, black pepper, and Aleppo pepper or paprika. Cook, stirring occasionally, for 6 to 8 minutes, until the tomatoes break down and most of the liquid cooks off into a thick sauce.
- Crack the eggs directly into the skillet. Let them sit for 15 seconds, then stir gently and continuously with a spatula, scraping the bottom, until the eggs form soft, loose curds throughout the sauce, about 2 minutes. Don’t overcook; you want it slightly wet, as it keeps cooking off the heat.
- Remove from heat immediately once the eggs are just set but still glossy. Taste and adjust salt.
- Serve straight from the skillet with crusty bread for scooping, a sprinkle of Aleppo pepper, and crumbled feta on the side if you like.
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