What is menemen, really?

Menemen is a soft, slowly cooked scramble of eggs, tomato, and green peppers — and it is the most universal Turkish breakfast dish. Every household makes it slightly differently. Some add onions, some don't; some swear by sucuk, some keep it plain. What everyone agrees on: no browning, no rushing.

Ingredients for two

• 4 ripe tomatoes, peeled and diced
• 2 long green peppers (Turkish sivri biber), finely chopped
• 4 eggs, room temperature
• 1 tbsp Tukaş pepper paste (biber salçası) — optional but recommended
• 2 tbsp butter or olive oil
• Salt, black pepper, a pinch of pul biber
• To serve: a crusty loaf, feta, olives, tea

Method

1. Melt butter in a small pan over medium-low heat. Add peppers and soften them for 4–5 minutes — do not brown.
2. Stir in the pepper paste for 30 seconds, then add tomatoes. Cook gently for 6–8 minutes until the tomatoes release their water and it almost — almost — disappears.
3. Season. Crack eggs directly on top. Stir slowly, with a wooden spoon, pulling the eggs through the tomato until they just set. Keep it creamy, not dry.
4. Finish with pul biber. Serve in the pan, bread in hand, tea beside it.

What to serve with it