Menemen (Turkish Eggs)

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 red bell peppers, diced
• 2 cups cherry tomatoes, halved
• 1 teaspoon paprika
• 1/2 teaspoon chili flakes
• Salt to taste
• Freshly ground black pepper to taste
• 4 large eggs
• 2 tablespoons fresh parsley, chopped
• Optional: feta cheese for serving

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onion and cook until softened, about 3 minutes.
3. 3 Stir in red bell peppers and cook for another 5 minutes.
4. 4 Add cherry tomatoes, paprika, chili flakes, salt, and pepper. Cook until tomatoes start to break down.
5. 5 Create small wells in the mixture and crack eggs into each well.
6. 6 Cover skillet and cook until eggs are set to your liking, about 4-5 minutes.
7. 7 Sprinkle with fresh parsley before serving.
8. 8 Serve immediately, optionally with crumbled feta cheese.

Equipment

• Large skillet
• Spatula

Variations

• Add crumbled sausage for a heartier version.
• Include spinach for extra greens.

Substitutions

• If cherry tomatoes aren't available, use diced canned tomatoes.
• Substitute parsley with cilantro for a different flavor profile.

Pairings

• Warm pita
• Olives
• Turkish coffee

Nutrition

Tips

• For a smokier flavor, use smoked paprika.
• If you prefer runnier yolks, reduce the covered cooking time.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat.

Freezing: Does not freeze well due to the texture of the eggs.

Serving Suggestions

• Serve with warm pita bread or crusty sourdough.
• Pairs wonderfully with a side of olives and a strong Turkish coffee.

FAQ