Turkish · serves 2

Menemen

Turkish eggs in tomato and pepper. Twenty minutes, one pan, eaten with bread.

20 min Easy Contains egg

Ingredients

  • 4 eggs
  • 4 tomatoes, grated or finely chopped
  • 2 green capsicum, chopped
  • 1 onion (optional)
  • 3 tbsp butter or olive oil
  • 1 tsp paprika
  • 1 tsp chilli flakes
  • Bread

Method

  1. Soften the capsicum in butter for 6 minutes on medium.
  2. Tomatoes, paprika, salt. Cook 8 minutes until it thickens and darkens.
  3. Lower the heat. Crack the eggs in and stir them gently through — menemen is soft-scrambled, not set like shakshuka.
  4. Take it off while still glossy and slightly runny.
  5. Chilli flakes, black pepper. Bread, torn not cut.

Questions people ask about Menemen

How long does Menemen take?

About 20 minutes from starting to sitting down, and it is straightforward. That is start-to-finish, so it works on a weeknight when you have not planned anything.

What can I use instead of eggs in Menemen?

Use for binding, 1 tbsp besan whisked with 2 tbsp water per egg. For scrambles, crumbled firm tofu with a pinch of kala namak.

Can I make Menemen ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

What do you serve with Menemen?

Bread, torn not cut. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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