Turkish Menemen with Eggs and Tomatoes
When I discovered menemen during a trip to Turkey, I was instantly captivated by this comforting and generous dish. This delicious mix of scrambled eggs, melting tomatoes, and green bell peppers is a true Turkish breakfast classic. The key is to cook the eggs gently, without beating them, so they stay creamy. You can serve it with fresh bread for a perfect brunch. This dish is also great for a light dinner—it's quick, healthy, and full of Mediterranean flavors. Let yourself be tempted by this authentic recipe that smells of garlic, pepper, and sunshine.
Ingredients
- Eggs4
- Tomatoes3 large
- Green bell pepper1
- Onion1 small
- Olive oil2 tablespoons
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
- Aleppo pepper (pul biber)1 teaspoon
- Country bread4 slices
Nutrition
Instructions
- 1
Finely chop the onion and green bell pepper. Peel the tomatoes, remove the seeds, and cut them into small dice.
- 2
In a nonstick skillet, heat the olive oil over medium heat. Add the onion and bell pepper, and sauté for 5 minutes until softened.
- 3
Add the diced tomatoes, salt, black pepper, and Aleppo pepper. Stir and cook for 8 minutes over medium-low heat, until the tomatoes are jammy.
- 4
Crack the eggs directly onto the mixture, without beating them. Cover the skillet and cook over low heat for 5-7 minutes, until the whites are set but the yolks are still runny.
- 5
Serve immediately in the skillet or on warm plates, with country bread for dipping.
- 6
Optionally, sprinkle with fresh chopped parsley before serving.
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