Menemen
Turkish eggs gently stirred into tomatoes, green pepper, and onion.
Preparation: 10 min · Cooking: 15 min · Total: 25 min · 4 servings
Ingredients
- 4 pc eggs — Contains egg; keep chilled until use.
- 454 g ripe tomatoes — Finely diced or grated; keep the juices.
- 1 pc large green pepper (bell or Turkish sweet pepper) — Stemmed, deseeded, and finely diced.
- 1 tbsp olive oil
- 1 pc small white or yellow onion
- 1 tbsp butter — Contains milk.
- 1 tsp Aleppo-style pepper flakes
- 1 pinch fine sea salt — One generous pinch.
- 1 pinch freshly ground black pepper — One generous pinch.
Instructions
Prepare everything before heating
Wash the tomatoes and green pepper. Remove the pepper stem, seeds, and pale ribs; dice finely. Peel and finely dice the onion. Core and finely dice or grate the 454 g tomatoes, keeping their juices. Keep the eggs chilled until ready to add them.
Vegetables are finely diced and ready to cook.
Soften the onion and pepper
Heat 1 tbsp olive oil in a large nonstick skillet over medium heat. Add the onion and green pepper; stir often for about 5 minutes, until softened but not browned. Lower the heat if the edges begin to scorch.
Pepper is tender and onion translucent, without browned edges.
Check the vegetables: 300 seconds
Cook the tomato base
Add the tomatoes with their juices, 1 tbsp butter, 1 tsp Aleppo-style pepper flakes, and one generous pinch each of salt and black pepper. Simmer uncovered over medium heat for 3–5 minutes, stirring, until the tomatoes soften and most free liquid evaporates; the base should be saucy, not watery.
A thick, saucy tomato base with no pool of free water.
First tomato check: 180 seconds
Add the eggs
Reduce to medium-low heat. Crack the 4 eggs into the tomato base, spreading them around the skillet. Leave for about 1 minute until the whites begin to turn opaque. Wash hands after handling the shells.
Egg whites begin turning opaque.
Start gently stirring: 60 seconds
Stir gently and cook through
Break the yolks with a spatula and stir slowly in broad strokes for another 2–3 minutes, until the eggs are softly set with no liquid egg remaining. Check that the egg mixture reaches at least 71°C/160°F at the center; cook longer if needed, without letting it dry out.
Eggs are softly set, with no liquid egg; the center reaches at least 71°C/160°F.
Serve immediately
Remove the skillet from the heat and divide immediately among 4 plates. Do not leave the eggs in the hot pan: residual heat will keep firming them.
Moist, fully cooked eggs in a thick tomato-and-pepper base.
Tips
- Tomatoes vary in water content; reduce a watery base before adding eggs.
- Gentle stirring preserves distinct egg curds.
Common mistakes
- Boiling hard makes the eggs dry and tough.
- Following a timer without checking the eggs can leave them undercooked.
Storage
Best served freshly cooked. Refrigerate leftovers at 4°C/40°F or colder within 2 hours (within 1 hour above 32°C/90°F); use within 1 day for best quality.
Reheating
Reheat only the portion needed until it reaches 74°C/165°F throughout; the eggs will become firmer.
About this recipe
Menemen is a Turkish breakfast dish of eggs, tomatoes, and green pepper. Onion varies by household; this version includes it and no cheese.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.