Menemen is the quintessential Turkish breakfast, similar to shakshuka but with green peppers and paprika as the protagonists. It is prepared in a copper pan and shared directly at the table. Each region of Anatolia has its preferred cooking point for eggs.
Mediterranean
Turkish egg menemen
Turkish egg menemen — Main course de Türkiye. Con big, peeled ripe, chopped greens · dificultad easy · 25 min.
- Türkiye
- Main course
- Vegetarian
- Light
- High protein
- easy
25 min
Tiempo total
10 min
Preparation
15 min
Cooking
4
Servings
Nutrition per serving
- Calories 285 kcal
- Protein 16 g
- Fiber 3 g
- Carbohydrates 12 g
- Fat 20 g
- Sodium 480 mg
Story behind the dish
Preparation
Turkish Egg Menemen is a Turkish preparation with easy difficulty. Reserve about 25 minutes in total (10 for mise en place and preparation, 15 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 6 large eggs.
- Have ready: 4 peeled ripe tomatoes.
- Have ready: 2 chopped green peppers.
- Have ready: 1 medium onion, chopped.
- Have ready: 3 cloves of minced garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
Heat oil in a large frying pan and sauté onion and pepper for 5 minutes
Add garlic and chopped tomatoes; cook over medium heat 8 minutes until…
Add garlic and chopped tomatoes; cook over medium heat for 8 minutes until reduced
Season with peppers
salt and pepper until you get a thick sauce
Taste before serving: the balance between salt, acidity and fat defines the final result
Lightly beat the eggs and pour over the sauce without mixing
immediately
Stir gently when they start to set
leaving creamy texture
Remove from heat before drying; sprinkle parsley and cheese if…
Remove from heat before drying; sprinkle parsley and cheese if desired
Serve hot in the pan with pita bread for dipping
Variations
- Vegan dairy-free version using plant-based cheese or cream alternatives.
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