Recipe
Menemen
Soft Turkish eggs with sweet tomatoes, green peppers, butter and pul biber, finished with feta and parsley for a breakfast pan made for generous bread dipping.
Ingredients
Ingredients
Method
10 mins prep15 mins cook25 mins total
Melt the butter in a wide frying pan over medium heat. Add the peppers and cook for 5 minutes until soft.
Add the tomatoes and pul biber. Simmer for 7–8 minutes until the mixture is thick and glossy.
Pour in the beaten eggs and stir slowly, scraping the base of the pan, until softly set with a little gloss remaining.
Remove from the heat and fold through the feta and parsley.
Serve immediately with warm sourdough for dipping.
Notes
For the softest texture, take the pan off the heat just before the eggs are fully set and serve straight away with warm bread.
About this recipe
Menemen is a Turkish egg dish built in one wide pan, with green peppers softened in butter before ripe tomatoes and pul biber are cooked down into a juicy, savoury base. The eggs are added at the end and stirred slowly, so they stay soft and creamy rather than setting like an omelette.
Keep the heat moderate and remove the pan while the eggs still have a little gloss; the residual heat will finish them. Crumbled feta, parsley and warm sourdough make the simple panful feel complete, while a final pinch of pul biber can bring extra warmth at the table.
