Description
Menemen is a traditional Turkish breakfast dish made with sautéed green peppers, fresh tomatoes, and eggs, cooked to silky perfection and topped with crumbly cheese and fresh parsley. This savory and comforting dish is quick to prepare and offers a delightful blend of flavors and textures, perfect for a nourishing morning meal.
Ingredients
Scale
Menemen Ingredients
- 1 tablespoon olive oil
- 1/2 pound green peppers (about 2 poblano peppers), diced
- 1 pound tomatoes (about 3 beefsteak tomatoes), grated on a box grater with skins discarded
- 1 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon urfa biber, Aleppo pepper, or red pepper flakes
- 3 large eggs
- 1 ounce crumbled queso fresco or Turkish white cheese
- 2 tablespoons chopped parsley
Instructions
- Heat the olive oil and sauté peppers: Heat olive oil in a large skillet over medium heat. Once hot, add the diced green peppers. Sauté for about 4 minutes, stirring occasionally until softened.
- Add grated tomatoes and cook: Pour the grated tomatoes into the skillet with the peppers. Stir to combine and sauté the mixture for approximately 15 minutes until it thickens.
- Season the mixture: Add paprika, kosher salt, and urfa biber (Aleppo pepper or red pepper flakes). Stir thoroughly to incorporate the spices into the tomato and pepper mixture.
- Cook the eggs: Crack the eggs directly on top of the tomato mixture. Break the yolks gently with a spoon and allow the eggs to cook for 3 to 4 minutes, or until they are just set with slightly runny yolks.
- Add cheese and parsley toppings: Sprinkle the crumbled queso fresco or Turkish white cheese evenly over the eggs and tomato mixture. Top with chopped parsley for freshness.
- Serve: Optionally serve with warm pita bread or Turkish pide, and sides such as olives, sliced cucumbers, or cherry tomatoes for a complete traditional breakfast experience.
Notes
- Using fresh, ripe tomatoes is essential for authentic flavor; discard tomato skins as they can be tough.
- Menemen is traditionally served with bread to scoop up the mixture, enhancing the meal.
- For spicier versions, increase the amount of urfa biber or red pepper flakes according to taste.
- The eggs should remain slightly runny for the best texture, but cook longer if preferred.
- Queso fresco can be substituted with feta or any crumbly white cheese if Turkish white cheese is unavailable.
