Traditional Turkish Menemen

• •3 tablespoon olive oil
• •1 onion, medium, finely chopped
• •2 green bell peppers or Turkish long green peppers, deseeded and finely chopped
• •4 ripe tomatoes, large, peeled and diced or grated
• •1 teaspoon salt
• •0.5 teaspoon black pepper, freshly ground
• •1 teaspoon red pepper flakes (Pul Biber)
• •6 large eggs
• •2 tablespoon fresh parsley or dill, chopped, for garnish

Instructions

1. 1

   Heat the olive oil in a large non-stick skillet or a traditional menemen pan (sahan) over medium heat.

2. 2

   Add the finely chopped onion to the skillet and sauté, stirring occasionally, until softened and translucent, about 5-7 minutes. Be careful not to brown them.

3. 3

   Add the chopped green peppers to the skillet. Continue to cook, stirring occasionally, until they are tender, about 7-10 minutes.

4. 4

   Stir in the diced or grated tomatoes. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pan, and cook for 15-20 minutes. Stir occasionally until the tomatoes have completely broken down and formed a thick, rich sauce. If using grated tomatoes, this step might be quicker.

5. 5

   Season the tomato mixture with salt, black pepper, and red pepper flakes (pul biber). Taste and adjust the seasonings as needed. The sauce should be well-seasoned and flavorful.

6. 6

   Using the back of a spoon, create 6 small indentations or 'wells' in the tomato sauce. Carefully crack one egg into each well, trying not to break the yolks.

7. 7

   Cover the skillet and continue to cook on low heat for 5-8 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your desired doneness).

8. 8

   Remove the pan from the heat. Garnish with fresh chopped parsley or dill, if desired.

9. 9

   Serve Traditional Turkish Menemen immediately, directly from the pan, with plenty of fresh crusty bread for dipping.

Chef's Tips

• 💡For the most authentic and flavorful menemen, use very ripe, fresh tomatoes. Peeling and grating them can yield a smoother sauce texture.
• 💡The eggs are traditionally cooked until the whites are set and the yolks are still runny. Adjust cooking time to your preference for yolk doneness.
• 💡Menemen is best enjoyed directly from the cooking pan, scooped up with generous pieces of crusty Turkish bread (ekmek).
• 💡Adjust the amount of red pepper flakes (pul biber) to your personal spice preference. Some prefer it milder, others spicier.
• 💡A traditional shallow copper pan called a 'sahan' is ideal for cooking and serving menemen, as it retains heat well and looks beautiful.