Simit
Turkish coffee
İzmir köfte (baked meatballs and potatoes)
1 h 5 minEasy
Menemen recipe
Ripe tomatoes, green peppers and soft eggs make menemen in 20 minutes. A two-way answer to the debate over whether it should have onion.
- Total time
- 20 min
- Makes
- 2 servings
- Difficulty
- Easy
- Region
- Aegean
- Per serving
- ~320 kcal
Method
Fry the peppers
Cook the finely chopped peppers in butter over a medium heat until soft.
Cook the tomatoes
Add the peeled and diced tomatoes and the salt. Cook until the liquid has reduced and it has a sauce-like consistency.
Add the eggs
Turn the heat down. Crack in the eggs and stir gently a few times. Take off the heat while the egg whites are still soft.
Serve
Sprinkle with chilli flakes and black pepper, and serve straight away in the pan with fresh bread.
Tips
- If you add the eggs before the tomato juice has cooked down, the menemen will be watery.
- If you like it with onion, fry finely chopped onion for 3 minutes before the peppers.
Storage
Eat straight away. If left, the eggs turn firm and release water.
About Menemen
The name is associated with the Menemen district of İzmir. Whether it is made with or without onion is one of the best-loved kitchen debates in Turkey.
Nutrition
| Energy | 320 kcal |
|---|---|
| Protein | 15 g |
| Fat | 24 g |
| Carbohydrate | 12 g |
Frequently asked questions
Is menemen made with onion or without?
Both are common. Onion adds sweetness, while the version without it lets the tomato and pepper stand out. The recipe gives the method for both.
