Warm up the olive oil in a non-stick frying pan. Add the chopped green peppers and cook on the medium heat until the peppers start softening yet do not pick up any brown color (about 3 min).
Stir in the diced tomatoes (make sure you find the most succulent tomatoes the season allows) and simmer for about 5-7 min, or until most of the moisture evaporates.
Eventually fold in the lightly whisked eggs. If you like menemen on the runnier side, just stir the eggs 2-3 times and remove the pan from the heat. Else, continue cooking for about 1-2 minutes,...
You don’t want to overcook your menemen to the dry crumbles: be proud to serve the still rather runny utterly delicious Turkish scrambled eggs with plenty of white bread.

Menemen recipe

Anyone who has tried menemen have fallen for it forever. This is the traditional Menemen recipe to recreate the great memories of a Turkish feast.

Ingredients

  • 8 tbsp olive oil
  • 2 long green peppers halved, seeded and finely chopped
  • 2 large succulent tomatoes peeled and finely diced
  • 4 large eggs lightly whisked
  • pinch salt
  • pinch red pepper flakes
  • pinch dry thyme

Warm up the olive oil in a non-stick frying pan. Add the chopped green peppers and cook on the medium heat until the peppers start softening yet do not pick up any brown color (about 3 min).

Stir in the diced tomatoes (make sure you find the most succulent tomatoes the season allows) and simmer for about 5-7 min, or until most of the moisture evaporates.

Eventually fold in the lightly whisked eggs. If you like menemen on the runnier side, just stir the eggs 2-3 times and remove the pan from the heat. Else, continue cooking for about 1-2 minutes, gently stirring.

You don’t want to overcook your menemen to the dry crumbles: be proud to serve the still rather runny utterly delicious Turkish scrambled eggs with plenty of white bread.

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