Menemen
An easy weeknight meal and a great way to use up eggs. Satisfying for breakfast, lunch, or dinner.
By Keith McBrayerPhotography by Damm Cabrera
The recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.
Turkish menemen is similar to shakshuka but scrambles the eggs into the dish, usually has peppers, and is served with a healthy garnish of olive oil for a more texture.
Keith McBrayer
CREATOR
Ingredients
Menemen Base
- eggs3-5
- tomatoes, diced2-3
- green bell peppers, diced1
- saltto taste
- extra virgin olive oila drizzle
Aromatics & spices
- onions, diced, optional1/2
- paprikaa sprinkle
- dried oreganoa sprinkle
Additional toppings
- extra virgin olive oil
- parsley
- dill
Method
Step 1: Sauté the vegetables & spices
In a wide pan, the peppers, onions, tomatoes, and spices with oil and a pinch of salt until aromatic and softened.
Step 2: Add the eggs
Lightly beat the eggs together. Add the egg mixture to the aromatic base. Gently fold the mixture together as it sets so the vegetables don’t become too homogenous with the eggs.
Step 3: Finish & serve
Once the eggs are mostly cooked through, remove from the heat. Taste and adjust with salt. Garnish with herbs, if you are using them, and a healthy drizzle of olive oil.
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