Tastenexa
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Turkish
Menemen
20 min total8 prep12 cook2 servings280 cal
VegetarianFlexitarianClassicLow-CarbContains egg
Onion and green pepper soften in olive oil, then tomatoes break down into a juicy base spiked with smoky pul biber. Eggs are cracked right in and gently folded through until just set, making this Turkish breakfast staple soft, saucy, and ready in one pan.
Ingredients
dairy
- 4eggs
produce
- 3tomatoes
- 1green pepper
- 0.5onion
pantry
- 2 tbspolive oil
- 0.5 tsppul biber
- 0.5 tspsalt
Steps
- Dice the onion and green pepper, and chop the tomatoes.
- Heat the olive oil in a skillet over medium heat and sauté the onion and green pepper for 4-5 minutes, until softened.
- Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they break down and release their juices.
- Season with the salt and pul biber, stirring to combine.
- Crack the eggs directly into the pan over the tomato mixture.
- Let the eggs set for 30 seconds, then gently break the yolks and fold them into the sauce with a spatula.
- Cook for 2-3 minutes, stirring gently, until the eggs are just set but still soft in places.
- Remove from the heat right away, since the eggs continue to firm up off the burner.
- Serve hot straight from the skillet with crusty bread.
Tips
- Cook the tomatoes down until they're truly saucy and most of the liquid has cooked off — a watery base won't let the eggs set properly.
- Pull the pan off the heat while the eggs still look slightly underdone; they keep cooking from residual heat and firm up within a minute.
- Fold the eggs gently rather than stirring vigorously — menemen should look soft and a little curdy, not like scrambled eggs.
- Serve straight from the skillet with crusty bread for scooping up the sauce.
