Menemen with Green Pepper and Fresh Cilantro Recipe
This is a variation on a breakfast classic from Turkish homes: eggs gently set in a sauce of tomatoes and green pepper, sprinkled with fresh cilantro. In Turkey, this kind of breakfast is eaten slowly and leisurely, with a basket of bread and tea in small glasses. The cilantro adds a slightly Middle Eastern character, a bit like in shakshuka, but the whole dish is milder and more creamy.
Menemen is the essence of an unhurried Turkish breakfast: eggs set only to a light creaminess in a tomato and pepper sauce, here additionally boosted with fresh cilantro. Unlike the more intense shakshuka, the flavor is milder, more buttery and delicately vegetable-forward. The cilantro brings a distinctly Middle Eastern aroma that pairs beautifully with the tomatoes and the sharper chili accent.
Chef's tips
The key is not to overcook the eggs – take the pan off the heat while the mixture still looks slightly glossy and semi-liquid; it will finish cooking in the residual heat. It’s important to really cook down the tomatoes until the sauce thickens, otherwise the menemen will be watery and the eggs will thin out instead of forming a creamy sauce. If you’re using a pan with a thin base, lower the heat earlier, as the eggs can quickly catch on the bottom.
How to serve
Serve straight from the pan with a basket of fresh bread – ideally simit, baguette or simply a roll toasted in butter. Strong black tea is a classic match, but at the weekend I often pair menemen with homemade ayran or a glass of freshly squeezed orange juice. It’s a great option for a lazy, late Saturday breakfast when everyone is milling around the kitchen and you can eat directly from the pan at the table.
Ingredients
- eggs - 4 piece
- tomatoes - 3 piece
- green pepper - 1 piece
- onion - 0.5 piece
- butter - 1 tablespoon
- oil - 1 tablespoon
- fresh cilantro chopped - 2 tablespoons
- salt
- black pepper
- chili flakes - 0.25 teaspoon
Preparation
- Scald the tomatoes with boiling water, peel off the skins and cut into a small dice, collecting the juices from the board. Deseed the pepper and cut it into thin strips. Peel the onion and finely dice it.
- Heat the butter with the oil in a large frying pan over medium heat. Add the onion and fry for 3–4 minutes, stirring often, until it softens and becomes slightly translucent but not browned.
- Add the pepper, a pinch of salt and fry for another 4–5 minutes, until the pepper softens and lightly sautés.
- Add the chopped tomatoes along with their juices, season with salt, black pepper and chili flakes. Cook over medium heat for 5–7 minutes, until the sauce thickens and some of the liquid evaporates.
- Crack the eggs into a bowl and lightly beat with a fork, just until the whites and yolks are combined. Pour the eggs into the pan and gently fold them into the sauce so that soft “ribbons” form.
- Cook over low heat for 3–4 minutes, gently stirring from time to time, until the eggs are set but still slightly creamy, not dry.
- Remove the pan from the heat, sprinkle with chopped fresh cilantro and serve immediately with bread.
Storage
Store any leftovers in an airtight container in the fridge and reheat gently over low heat, preferably adding a splash of water or a knob of butter so the eggs don’t dry out. Eat within 1 day, as the texture of the eggs deteriorates quickly.
