Menemen is the dish that defines a slow Turkish weekend morning: soft, custardy eggs folded through a sauce of ripe tomatoes and sweet green peppers, finished with a generous swirl of olive oil. It comes together in one pan in about 15 minutes, and once you make it at home you will crave it constantly. Here is how to make authentic menemen, plus the Turkish pantry staples that take it from good to unforgettable.
Ingredients (serves 2)
- 4 eggs
- 2 ripe tomatoes, grated or finely chopped
- 2 green Turkish peppers (sivri biber) or 1 green bell pepper, diced
- 2 to 3 tbsp Turkish olive oil
- 1 tsp Turkish red pepper paste (optional but recommended)
- Salt and a pinch of Turkish red pepper flakes (pul biber)
- Optional: crumbled white cheese to finish
Step by step
- Soften the peppers. Warm the olive oil in a wide pan over medium heat and cook the diced peppers for 3 to 4 minutes until they begin to soften.
- Build the sauce. Stir in the pepper paste, then add the grated tomatoes. Simmer for 5 to 6 minutes until the liquid reduces and the mixture turns jammy.
- Add the eggs. Crack the eggs straight into the pan. For classic menemen, stir gently so the whites and yolks just break and fold into the sauce. You want soft, barely set curds, not a firm scramble.
- Finish. Season with salt and pul biber, scatter over white cheese if using, and pull off the heat while still glossy.
Serve it the Turkish way
Menemen is made for sharing straight from the pan with plenty of fresh bread for scooping. Pair it with a glass of strong amber Turkish tea, a few olives, and you have the heart of a proper Turkish breakfast.
Tips for the best menemen
- Use the ripest tomatoes you can find. They are the backbone of the dish.
- Do not overcook the eggs. They keep cooking off the heat.
- A spoon of pepper paste adds the deep, slightly smoky flavor you taste in Turkey.
Ready to cook? Stock up on authentic Turkish pantry staples at the Manav, delivered fresh across the U.S. with free shipping over $75.
USD