Menemen Recipe

Ash Tyrrell

I remember the first time I made menemen—it was a lazy Sunday morning, and I wanted something simple yet comforting. I chopped fresh tomatoes and green peppers, cracked open eggs, and let the aromas fill my little kitchen.

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Prep Time 5

Cook Time 20

Servings: 4

Ingredients Method Notes

Ingredients

2 tablespoons olive oil – I prefer olive oil for its vibrant flavor but butter works nicely for a richer taste.
3 medium green peppers Turkish peppers, or any crisp sweet green pepper, chopped – fresh peppers give a crunch and bright color; avoid freezing because they release too much water.
4 large tomatoes about 1 cup, peeled and diced – ripe, juicy tomatoes make all the difference; peeling is optional but gives a smoother texture.
½ teaspoon salt – to season the vegetables and bring out their natural juices.
½ teaspoon paprika – for sweetness and mild warmth; use smoked paprika if you like a deeper taste.
4 medium eggs – I often use organic eggs for better texture and richness.
½ teaspoon black pepper – freshly ground is best.
½ teaspoon red pepper flakes – adds a little heat; adjust to your taste.
1 tablespoon parsley chopped – for garnish and fresh herbal aroma.

Method

I begin by heating the olive oil over medium heat, then adding the chopped green peppers. I sauté them for about 2-3 minutes until they soften but still keep a bit of bite. That slight texture adds interest later.
Next, I stir in the diced tomatoes, with all their juices, then sprinkle in the salt, paprika, and a little black pepper. I turn the heat down a notch and let everything cook on medium-low until the tomatoes are tender and releasing juices, stirring occasionally so nothing sticks.
In a bowl I gently beat the eggs, then pour over the tomato-pepper mixture. I cook uncovered, stirring gently so the eggs spread through and cook softly. I make sure not to overcook—5 minutes is enough. Just before removing from heat, I garnish with red pepper flakes, black pepper, and chopped parsley. A drizzle of olive oil before serving adds gloss and flavor.

Notes

Let the tomatoes cook until they really soften—if they’re too firm, the eggs won’t mix in well, and the texture suffers.
Always stir gently once the eggs are in; I like to make small folds so they stay creamy, not rubbery.
Use really juicy, ripe tomatoes—when I tried less flavorful ones, the dish felt flat. Sometimes I add a spoon of tomato paste if the tomatoes are dull.
Don’t rush the peppers—allowing them to release flavor before the tomatoes helps build depth.
Taste and adjust seasoning at the end (salt, pepper, red pepper flakes). What seems okay early on might need a little boost.