Menemen (Eggs with Tomatoes and Peppers)
Ingredients:
- 2 tbsp olive oil
- 2 Cubanelle peppers, finely chopped
- 3 tomatoes, medium, grated or peeled and finely diced
- 3 eggs
- ½ tsp salt
Method:
Start Cooking- Heat olive oil in a pan over medium heat.
- Add chopped peppers and cook for 4–5 minutes, until softened.
- Add tomatoes and cook, stirring occasionally, uncovered, until the mixture thickens and most of the liquid has evaporated, about 12–15 minutes.
- Season with salt and reduce heat to low.
- Crack the eggs directly into the pan.
- Cook gently over low heat, stirring, until the eggs are just set but still soft and creamy, about 3–5 minutes.
- Serve warm. Bon appétit.
Kitchen Tools:
Notes:
- Grated tomatoes create a smoother, more cohesive texture.
- Finely diced tomatoes give a chunkier result with more structure.
- Cook tomatoes long enough to reduce excess liquid before adding eggs.
- Keep heat low once eggs are added to avoid overcooking.
- Stir gently for a soft, cohesive texture rather than firm scrambled eggs.
- Add spices: Add black pepper, paprika, or red pepper flakes to taste.
- Add depth: Stir in 1 tsp tomato paste or red pepper paste while cooking the tomatoes.
- Add aromatics: Sauté finely chopped onion or garlic before adding the peppers.
- Add cheese: Sprinkle in feta or mozzarella cheese just before the eggs finish cooking.
- Finish with butter: Stir in 1 tbsp butter at the end for a richer, more rounded flavor.
- Serve warm with fresh bread.
- It pairs well with olives, feta, sliced tomatoes, and cucumbers as part of a traditional breakfast spread.
- It works well any time of day, from breakfast to a quick dinner.
Nutrition:
FROM THE PANTRY
Menemen
WHY WE LOVE IT
Menemen is a cornerstone of Turkish food culture, known for being communal, flexible, and accessible. It is loved for its simplicity—using just eggs, tomatoes, and peppers—and its ability to bring people together around a single pan.
A LITTLE STORY
Named after the town of Menemen in İzmir, in Türkiye’s Aegean region, the dish is often linked to the early 20th century, when Cretan Turks settled there and added eggs to tomato-based dishes as a more accessible source of protein. Over time, it spread across the country and became a staple of Turkish cuisine.
DID YOU KNOW?
The “Onion Debate”: In 2018, famous food critic Vedat Milor ran a Twitter poll asking if menemen should have onions. Over 430,000 people voted, with “with onions” winning by a narrow 51% to 49%.
Shakshuka vs. Menemen: While similar, they differ in egg preparation. In shakshuka, eggs are typically poached whole; in menemen, they are usually whisked or lightly scrambled into the vegetable base.