AUTHENTIC Turkish MENEMEN: The Ultimate Eggs & Tomatoes Breakfast!
Today we're making the classic version of Menemen, a beloved Turkish breakfast dish made with simple, authentic ingredients: eggs, tomatoes, green chilies, and optionally, onions. Unlike my previous Menemen recipe, a more luxurious version, which featured additions like cheese and sucuk, this version stays true to the traditional, minimalist approach. Perfect with fresh, crusty bread, this classic Menemen is all about letting the basic flavors shine.
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Ingredients:
• 3 medium or 2 large tomatoes, skins peeled, diced
• 4 -5 eggs
• 1 small / medium onion, chopped (optional)
• 2 mild green peppers (Sivri Biber or Kıl Biber, alternatively Cubanelle, Lombardo and Anaheim), thinly sliced
• 3 tbsp butter
• 1 tbsp olive oil
• 1.5 tsp salt (or to taste)
• 1/2 tbsp biber salcasi (optional) (Turkish red pepper paste), or tomato paste if not using summer tomatoes
• 1/2 tsp black pepper, powdered / finely ground
• 1 tsp pul biber to garnish (optional)
Instructions:
1. Peel the skins of the tomatoes, remove the white part on the top, roughly dice and set aside
2. Finely chop the onion (if using) and thinly slice the green chilies, set aside
3. In a medium pan, heat up 1 tbsp olive oil and 2 tbsp butter until the butter is melted
4. Add the chopped onion, stir and sautee over medium heat for 6 - 8 mins until the onions are softened
5. Add the sliced chilies, stir and cook 2 mins until the chilies are slightly cooked
6. Optionally add 1/2 tbsp biber salcasi, 1/2 tsp black pepper, stir and cook 1 min until fragrant
7. Add the diced tomatoes and 1 tsp salt, stir and cook for 2 mins over medium high heat until boiling
8. Switch to low heat, and let the tomatoes simmer for 8 - 10 mins until softened
9. Gently mash the tomatoes with the back of the spoon until they are slightly mashed but still chunky.
10. Cook uncovered for another 5 mins or until the oil starts to separate on the edges
11. Crack open 5 eggs into a bowl, separate 2 yolks into another bowl
12. Whisk the whites and 3 yolks together with 1/2 tsp salt. For a creamier consistency, don’t whisk too much
13. Add the whisked eggs into the pan,
14. Stir constantly and cook over lowest heat for 1 min until the eggs are cooked and combined into the mixture.
15. Add the remaining 2 yolks, stir in the yolks and remove from the heat.
***At this point, you can leave the yolks and leave them intact to keep them runny.
16. Cover with a lid and let it rest for 1 min until the yolks are slightly cooked but still runny.
17. Optionally garnish with 1 tsp pul biber for a little bit of heat.
18. Serve directly from the pan with fresh crusty bread.
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