Turkish Menemen with Onion

Ingredients

• 2 tbsp Olive oil (For sautéing)
• 1 Onion (Small, finely chopped)
• 2 Green peppers (Small, seeded and chopped)
• 3 Ripe tomatoes (Medium, grated or chopped; discard the stems)
• 4 Eggs (Large)
• Salt (To taste)
• Black pepper (To taste)

Steps

1. 1

   Prepare all the ingredients. Finely chop the onion and peppers; grate or chop the tomatoes. Crack the eggs into a bowl and beat them lightly, just until the whites and yolks are combined.

2. 2

   Heat the olive oil in a wide skillet, preferably cast iron or nonstick, over medium heat.

3. 3

   Add the onion and sauté for 3 to 4 minutes, stirring occasionally, until translucent and lightly golden.

4. 4

   Add the green peppers and cook for another 3 to 4 minutes, until softened and fragrant.

5. 5

   Add the tomatoes and season with salt and black pepper. Cook the mixture for 5 to 7 minutes, stirring occasionally, until the tomatoes break down and the liquid reduces slightly, while the mixture remains juicy.

6. 6

   Pour the beaten eggs over the tomato and pepper mixture. Let them set for 30 seconds without stirring; then gently stir with a spatula, bringing the cooked egg from the edges toward the center.

7. 7

   Cook for 2 to 3 minutes, removing the skillet from the heat while the eggs are still glossy and slightly creamy. The residual heat will finish setting them without drying them out.

8. 8

   Serve the menemen immediately, directly from the skillet or in warm plates. Serve with crusty bread for scooping up the sauce.

Notes

The post explicitly mentions that the creator prefers menemen with onion, but does not provide quantities or detailed instructions. Menemen is usually served very hot with bread; avoid overcooking the eggs to preserve a soft, creamy texture.

Nutrition per serving

• breakfast
• main course
• Turkish cuisine
• eggs
• vegetarian
• gluten-free
• skillet
• quick meal