Menemen

Ingredients

Instructions

1. 1

   Prepare everything before you start: finely chop the onion, slice the green pepper, finely chop the chilli, peel and dice the tomatoes, and chop the parsley. Menemen cooks quickly, so having the ingredients ready keeps the eggs tender rather than overcooked.

2. 2

   Heat a medium frying pan or small cast-iron pan over medium heat. Add the olive oil, then the onion and green pepper. Cook for 3-4 minutes, stirring often, until the onion softens and turns translucent and the pepper begins to relax without browning deeply.

3. 3

   Add the red chilli, diced tomatoes, salt, black pepper, and pul biber. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down into a chunky sauce and most of the raw moisture evaporates. The mixture should look saucy, not watery; if liquid pools in the pan, cook 1 minute longer.

4. 4

   Lower the heat to medium-low. Crack in the eggs directly over the tomato mixture. Gently stir just 3-4 times to break the yolks and create loose ribbons of egg through the vegetables; do not beat continuously or it will become dry and uniform like firm scrambled eggs.

5. 5

   Cook for 1-2 minutes, stirring very gently once or twice, until the eggs are softly set but still glossy and slightly loose. Residual heat will continue to cook them, so take the pan off the heat just before they look fully done.

6. 6

   Scatter over the parsley and serve immediately, ideally straight from the pan with bread on the side if you like. Menemen is best hot and soft, not held on the stove.

Nutrition per serving

Notes

• •For the best texture, use ripe, flavorful tomatoes; if tomatoes are very juicy, cook the sauce a little longer before adding the eggs.
• •Traditional menemen is usually soft and loose. Avoid over-stirring once the eggs go in.
• •If you want it milder, reduce the red chilli; if you want it hotter, add extra pul biber.
• •A well-seasoned cast-iron or nonstick pan makes beginner cooking easier and helps the eggs stay tender.

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