Menemen with Eggplant and Sun-Dried Tomatoes Recipe
This is a breakfast menemen variation where the sweetness of tomatoes meets lightly smoky eggplant and the intense flavor of sun-dried tomatoes. In Turkish homes, breakfasts like this are eaten slowly and leisurely, with a basket of bread and tea served in tulip-shaped glasses. At home it also works perfectly as a quick, warm one-pan lunch or dinner.
This menemen variation adds depth and richness with smoky eggplant and intensely flavored sun-dried tomatoes, turning a simple egg dish into a fragrant, vegetable-packed one-pan meal that works for both lazy weekend breakfasts and quick weekday dinners.
Chef's tips
Take your time to properly brown the eggplant so it becomes soft and slightly caramelized—this gives the dish its subtle smoky sweetness. Don’t rush the tomato base either; letting it cook down into a thick, jammy sauce is key to a flavorful menemen. If you’re cooking for a crowd, you can double the vegetable base and cook the eggs in batches or in two pans.
How to serve
Serve directly in the pan placed in the middle of the table, with plenty of fresh bread for scooping. Add olives, sliced cucumbers, tomatoes and a simple white cheese on the side for a Turkish-style breakfast spread. A spoonful of thick yogurt or labneh on the side also pairs nicely with the rich tomato and eggplant sauce.
Ingredients
- eggs - 4 pieces
- eggplant - 1 piece
- tomatoes fresh - 3 pieces
- sun-dried tomatoes - 4 halves
- bell pepper - 1 piece
- onion - 1 piece
- vegetable oil - 3 tablespoons
- butter - 1 tablespoon
- sweet paprika ground - 1 teaspoon
- black pepper ground - 0.5 teaspoons
- salt - 0.5 teaspoons
- flat-leaf parsley chopped - 2 tablespoons
Preparation
- Cut the eggplant into small cubes, sprinkle lightly with salt and set aside for 10 minutes to release some liquid, then rinse and pat dry with paper towels.
- Peel the onion and dice finely. Remove the seeds and core from the pepper, then cut it into strips and then into cubes. Dice the fresh tomatoes and cut the sun-dried tomatoes into thin strips.
- Heat 2 tablespoons of oil in a large pan over medium heat. Add the eggplant and fry for 8–10 minutes, stirring often, until it softens and is lightly browned. Transfer to a plate.
- In the same pan, add 1 tablespoon of oil and the butter. Add the onion and fry for 3–4 minutes over medium heat, until softened and slightly translucent, without browning.
- Add the pepper and fry for another 4–5 minutes, until it softens. Add the sweet paprika, stir and cook for another 30 seconds until the spice becomes fragrant.
- Add the fresh tomatoes, sun-dried tomatoes and the fried eggplant. Cook for 5–7 minutes, until the tomatoes break down and a thick sauce forms. Season with salt and pepper.
- Reduce the heat to low. Make 4 small wells in the vegetables and crack an egg into each one. Cover the pan with a lid and cook for 4–6 minutes, until the whites are set and the yolks remain slightly runny (or longer, if you prefer them more set).
- Sprinkle with chopped parsley and serve immediately with bread for dipping into the sauce.
Storage
Najlepiej smakuje od razu po przygotowaniu, bo jajka po podgrzaniu stają się twarde. Jeśli coś zostanie, przechowuj w lodówce i podgrzej delikatnie na patelni, możesz rozbić dodatkowe świeże jajko.
