Turkish Menemen (Peppers, Tomato & Eggs)
Turkish menemen with soft-cooked eggs simmered right into a skillet of peppers, tomato, paprika, and a little feta.
Menemen is Turkey's answer to shakshuka, and in most homes it's breakfast, lunch, or a late-night fix all at once: peppers and tomatoes cooked down into a soft, jammy base, then eggs cracked right on top and left to set just enough that the yolk still runs.
This version keeps the vegetable base generous so the eggs aren't doing all the work, and a light scattering of feta at the end adds a salty finish without turning the dish heavy. It's a straightforward vegetarian breakfast that comes together in one skillet, best eaten straight from the pan with warm whole-grain bread to mop up the sauce.
Ingredients
- 1 tbsp olive oil
- 1 green bell pepper, diced
- 1/2 small onion, diced
- 2 cups diced ripe tomatoes — or canned diced tomatoes
- 1/2 tsp paprika
- 1/4 tsp red pepper flakes — optional
- 1/8 tsp salt
- 4 large eggs
- 2 tbsp crumbled feta — optional
- 2 tbsp chopped fresh parsley
These ingredients are common at Middle Eastern grocers; a well-stocked international supermarket usually carries them too.
Instructions
- 1Heat olive oil in a skillet over medium heat; sauté bell pepper and onion until softened, about 6 minutes.
- 2Add tomatoes, paprika, red pepper flakes, and salt; simmer uncovered 6-8 minutes until the mixture thickens slightly.
- 3Crack eggs directly into the skillet over the tomato mixture; cover and cook 4-5 minutes until whites are just set but yolks are still soft (or stir gently for a scrambled style).
- 4Sprinkle with feta and parsley; serve immediately, straight from the pan, with whole-grain bread.