Menemen

🧂 Ingredients

• 2 tbsp Olive oil or Butter(Olive oil is traditional, but butter adds richness.)
• 1 medium Onion(Finely chopped.)
• 1-2 medium Green bell pepper(Seeded and finely chopped. Use milder varieties like Italian frying peppers if available.)
• 3-4 medium Tomatoes(Ripe and finely chopped or grated. Removing some seeds can prevent excess moisture.)
• 4 Eggs(Large.)
• 1/2 tsp Red pepper flakes (pul biber)(Adjust to your spice preference. Turkish pul biber is milder and has a smoky flavor.)
• 1/2 tsp Salt(Or to taste.)
• 1/4 tsp Black pepper(Freshly ground, or to taste.)
• 2 tbsp Fresh parsley(Chopped, for garnish (optional).)

👨‍🍳 Instructions

1. 1

   Heat the olive oil or butter in a large non-stick skillet over medium heat (around 180°C / 350°F). Add the chopped onion and green pepper. Sauté, stirring occasionally, until the vegetables have softened and the onion is translucent, about 5-7 minutes. You should see them becoming tender and slightly fragrant.

   ⏱️ 5-7 minutes
2. 2

   Add the chopped tomatoes and red pepper flakes to the skillet. Stir well to combine. Cook, uncovered, stirring occasionally, until the tomatoes have broken down and released their juices, and the mixture has thickened slightly, about 8-10 minutes. The sauce should be rich and fragrant.

   ⏱️ 8-10 minutes
3. 3

   Season the tomato and pepper mixture with salt and black pepper. Make four wells in the mixture using a spoon. Crack one egg into each well. Cover the skillet and let the eggs cook gently until the whites are set but the yolks are still runny, about 3-5 minutes. Alternatively, you can gently scramble the eggs into the tomato mixture once the whites start to set, stirring carefully until just cooked through and no longer liquid.

   ⏱️ 3-5 minutes
4. 4

   Garnish with fresh chopped parsley, if desired. Serve immediately, directly from the skillet, with plenty of crusty bread for dipping into the rich sauce and runny yolks.

💡 Pro Tips

• ✓For a smoother texture, you can peel the tomatoes before chopping. A quick blanch in boiling water followed by an ice bath makes peeling easy.
• ✓Don't overcook the eggs; they should remain tender and slightly moist. The residual heat will continue to cook them slightly after removing from the heat.
• ✓Serve Menemen piping hot. It's best enjoyed immediately after cooking.
• ✓Crusty bread, like Turkish pide or a good sourdough, is essential for soaking up the delicious juices.

🔄 Variations

• Add crumbled sucuk (spicy Turkish sausage) along with the onions and peppers.
• Stir in crumbled feta or shredded kasar cheese during the last minute of cooking the eggs.
• Add a pinch of dried oregano or mint for extra flavor.

🥗 Nutrition

Per serving