Menemen
Turkey's favourite breakfast — fresh tomatoes, green peppers and eggs slowly cooked together in olive oil and spiced with pul biber and cumin until the eggs are just set into soft, creamy curds. Eaten communally from the pan with simit or bread.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Heat olive oil in a wide, shallow pan over medium heat. Add sliced peppers; cook 5–7 minutes until softened.
About 5 min
Add grated tomatoes, pul biber, cumin and salt. Cook over medium heat for 8–10 minutes, stirring, until the tomatoes break down and the mixture thickens slightly. Most of the liquid should evaporate.
About 14 min
Crack eggs directly into the tomato mixture. The classic style does NOT beat the eggs first — you stir very gently after adding.
About 14 min
Cook over low heat, stirring slowly and gently, until the eggs are just barely set — curds should be soft and creamy. The worst menemen has rubbery, overcooked eggs.
About 14 min
Scatter crumbled cheese if using. Garnish with fresh parsley. Serve directly in the pan with crusty bread for dunking.
About 3 min
Nutrition per serving (estimate)
- Calories
- 260
- Protein
- 16 g
- Carbs
- 10 g
- Fat
- 18 g
- Fibre
- 3 g
- Sugar
- 6 g
- Sodium
- 480 mg
Contains: dairy, eggs
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Recipe by Boon Tools.