Turkish Menemen Recipe

Ingredients

• 4 large eggs
• 4 medium ripe tomatoes, diced
• 1 medium onion, finely chopped Buy: Onion Powder · ₺55.99
• 1 green bell pepper, diced
• 1 tablespoon Tat Tomato Paste Buy: Tat Tomato Paste Large · ₺88.99
• 2 tablespoons Biryağ Sunflower Oil Buy: Biryağ Sunflower Oil Large · ₺299.99
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1/2 teaspoon salt (or to taste) Buy: Salt · ₺29.99
• 1/4 teaspoon black pepper (or to taste) Buy: Ground Black Pepper · ₺89.99

Preparation

1. First, let's get our veggies ready! Finely chop your onion and dice the green bell pepper and tomatoes.
2. Heat the Biryağ Sunflower Oil in a large non-stick pan or skillet over medium heat.
3. Add the chopped onion to the pan and sauté until it becomes soft and translucent, about 3-5 minutes. This builds a lovely flavor base!
4. Stir in the diced green bell pepper and cook for another 5-7 minutes, until it starts to soften slightly.
5. Now, add the Tat Tomato Paste and cook for 1 minute, stirring constantly. This deepens the tomato flavor beautifully.
6. Add the diced tomatoes to the pan. Season with salt and black pepper. Stir everything together.
7. Reduce the heat to low, cover the pan, and let it simmer for about 10-15 minutes, or until the tomatoes have broken down and created a rich, thick sauce. Stir occasionally.
8. Once your tomato sauce is ready, make four small wells in the mixture using the back of a spoon. Gently crack one egg into each well.
9. Cover the pan again and cook for 5-7 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency. Some like them runny, some prefer them firm!
10. Garnish generously with fresh chopped parsley right before serving. Serve hot, preferably with some warm White Arabic Bread for dipping. Afiyet olsun!

Pro Tips

• For an extra kick, you can add a pinch of red pepper flakes along with the salt and pepper.
• Don't overcook the eggs! Keep an eye on them to get those perfect yolks.
• Menemen is traditionally served directly from the pan, so feel free to bring your skillet to the table for a rustic touch!
• For an extra kick, add a pinch of red pepper flakes along with the salt and pepper. This is a common addition in many Turkish households.
• Don't overcook the eggs! Keep a close eye on them to achieve your preferred yolk consistency – whether runny, jammy, or firm.
• Menemen is traditionally served directly from the pan. Bring your skillet to the table for a rustic and authentic presentation.
• For the most vibrant flavor, use ripe, in-season tomatoes. If fresh tomatoes are out of season, high-quality canned diced tomatoes (drained) can be a good alternative.
• Once the eggs are cracked into the wells, resist the urge to stir them. This allows them to set beautifully and creates distinct, appealing portions.
• While sunflower oil is traditional, good quality olive oil can be used for a slightly different, yet equally delicious, flavor profile.

More recipes