Turkish Menemen

What you’ll need

4 tools across 6 steps.

• Cutting boardEssentialstep 1
• knife (if cutting)Essentialstep 1
• wooden spoonEssentialsteps 2, 3
• paella pansteps 2, 3, 4, 5, 6

Method

1. 1

   Prepare Vegetables

   Finely chop the 100 g of onion and dice the 150 g of green peppers. Dice the 400 g of ripe tomatoes.

   For best results, use ripe, juicy tomatoes. You can peel them first for a smoother sauce, but it's not essential.

   Timer: 5 minCutting boardknife (if cutting)
2. 2

   Sauté Aromatics

   Heat the 30 ml of olive oil in a large non-stick pan or skillet over medium heat. Add the chopped onion and green peppers. Sauté for about 5-7 minutes, or until softened and translucent. Do not brown them.

   A good quality olive oil adds a wonderful flavor. Ensure the heat isn't too high to prevent burning the vegetables.

   Sauté vegetables: 7 minpaella panwooden spoon
3. 3

   Add Tomatoes and Season

   Add the diced tomatoes to the pan. Stir well and cook for 8-10 minutes, stirring occasionally, until the tomatoes break down and release their juices, forming a thick sauce. Season with 5 g of salt, 1 g of black pepper, and 2 g of red pepper flakes.

   Taste and adjust seasoning as needed. The tomato base is crucial for the Menemen's flavor.

   Cook tomatoes: 10 minpaella panwooden spoon
4. 4

   Add Eggs

   Make 2 small wells in the tomato mixture using the back of your spoon. Carefully crack the 4 eggs into these wells. You can either leave them whole for a 'sunny-side up' style or gently break the yolks and swirl them into the whites for a more 'scrambled' effect.

   For perfectly cooked eggs, ensure they are at room temperature before cracking them into the hot mixture.

   Timer: 2 minpaella pan
5. 5

   Cook Eggs to Desired Doneness

   Cover the pan and cook for 3-5 minutes over low to medium heat, or until the egg whites are set and the yolks are cooked to your preference (runny, soft, or firm). If you prefer a more scrambled texture, gently stir the eggs into the tomato mixture during the last minute of cooking.

   Keep an eye on the eggs to prevent overcooking. The residual heat will continue to cook them even after removing from the stove.

   Cook eggs: 5 minpaella pan
6. 6

   Serve Hot

   Remove the pan from the heat. Garnish with fresh parsley or mint, if desired. Serve your Turkish Menemen immediately, directly from the pan, with crusty bread for dipping (optional). Enjoy your delicious 2-serving breakfast!

   Menemen is traditionally served straight from the pan. A sprinkle of fresh herbs adds a lovely finish.

   Timer: 1 minpaella pan