Menemen
Menemen is a delightful Turkish dish featuring soft scrambled eggs cooked with a flavorful tomato and pepper base, perfect for any meal.
Contents (2 sections)▾
Ingredients
- 4 large eggs
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 green pepper, diced
- 2 medium tomatoes, chopped
- 100 grams white cheese, crumbled (optional)
- Salt to taste
- Black pepper to taste
Steps
In a skillet, heat olive oil over medium heat for about 2 minutes until hot but not smoking.
Add the chopped onion and green pepper, sautéing for 5-7 minutes until softened and translucent.
Stir in the chopped tomatoes, cooking for an additional 5 minutes until they break down and form a sauce.
Reduce heat to low and crack the eggs directly into the skillet. Gently stir with a spatula for about 3-4 minutes until the eggs are just set but still creamy.
If using, sprinkle the crumbled white cheese over the top and season with salt and black pepper to taste. Cook for an additional 1-2 minutes until the cheese slightly melts.
Why this works
The key to menemen lies in cooking the tomato-and-pepper base down until it's almost a jam, then folding the eggs in toward the end. Sautéed onion and green pepper build a flavor base, while the tomatoes add moisture and acidity that reduces away. Stir the eggs gently into the hot vegetable base, off-heat or on low — they should reach firm-set throughout, not runny — and serve immediately. The optional white cheese adds richness, enhancing the flavor without overpowering the fresh ingredients.
A note on egg doneness: This recipe takes the eggs to firm-set — fully cooked, not soft or runny. For children, pregnant cooks, the elderly, and anyone immunocompromised, undercooked egg is not safe; cook the eggs through and serve hot. If you want a softer texture for your own table and you trust your egg source, you can shorten the egg phase — but the default here is firm.
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