Turkish Breakfast Menemen with Peppers, Tomatoes and Eggs
Menemen is much more than just breakfast: it is a true institution in Turkey, a moment of sharing and conviviality at the morning table. Imagine tender peppers, juicy tomatoes and soft eggs, all enhanced by a touch of sweet chili. This colorful and generous dish evokes sunny mornings in Istanbul, where one dips bread into creamy yolks. With this simple and quick recipe, you'll bring a breath of the Mediterranean into your kitchen. The secret lies in gentle cooking of the eggs, which should remain runny, and in the quality of your tomatoes: choose them ripe for a burst of flavor. Serve your menemen in a cast-iron pan to keep it warm and enjoy!
Ingredients
- Green (or red) bell peppers2, sliced
- Ripe tomatoes3, peeled and chopped
- Onion1, sliced
- Olive oil3 tablespoons
- Eggs4
- Salt and black pepperto taste
- Pul biber (sweet paprika or chili flakes)1 teaspoon
- White cheese or crumbled feta (optional)50 g
Instructions
- 1
Heat the olive oil in a pan over medium heat. Add the onions and peppers, and sauté for 5 minutes until tender.
- 2
Add the chopped tomatoes, pul biber, salt and pepper. Let simmer over low heat for 10 minutes, until a thick sauce forms.
- 3
Make wells in the sauce and crack in the eggs (or lightly beat them before pouring). Cover and cook over very low heat for 5-7 minutes, until whites are set and yolks are still runny.
- 4
If desired, sprinkle with white cheese or crumbled feta before serving.
- 5
Serve hot, straight from the pan, with fresh bread for dipping.
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