Menemen with Mushrooms and Herbs Recipe
This is a version of the classic Turkish breakfast dish, enriched with mushrooms and fresh herbs. In Turkey, menemen appears at long, lazy breakfasts, when several small pans with different toppings land on the table. This version is more filling, a bit like a cross between scrambled eggs and a light vegetable stew.
This menemen is a heartier twist on the Turkish classic, with mushrooms adding umami depth and a texture somewhere between scrambled eggs and a light vegetable stew. Fresh herbs brighten the dish and make it feel like a complete breakfast served straight from the pan.
Chef's tips
Do not rush the vegetable base: letting the onions, peppers and mushrooms soften properly gives the menemen a richer flavor. Keep the heat moderate when you add the eggs so they stay creamy instead of turning dry and rubbery. If your tomatoes are very watery, cook them a bit longer before adding the eggs to get a thicker sauce.
How to serve
Serve directly in the pan placed in the center of the table so everyone can scoop their portion with pieces of bread. Add olives, sliced cucumbers, tomatoes and a simple white cheese on the side for a Turkish-style breakfast spread.
Ingredients
- eggs - 4 pieces
- mushrooms fresh, small or medium - 150 g
- bell pepper red or green, cored - 1 piece
- tomatoes ripe, medium - 2 pieces
- onion medium - 0.5 piece
- garlic - 1 clove
- butter - 10 g
- olive oil - 1 tablespoon
- parsley chopped - 2 tablespoons
- dried oregano - 0.5 teaspoons
- salt to taste
- black pepper freshly ground, to taste
Preparation
- Scald the tomatoes with boiling water, peel off the skin and cut into small cubes. Core the pepper and cut into strips, dice the onion finely, slice the mushrooms thinly, and chop the garlic.
- Heat the olive oil with the butter in a medium pan over medium heat. Add the onion and fry for 3–4 minutes, stirring, until it softens and becomes slightly translucent but not browned.
- Add the pepper and fry for another 4–5 minutes, until it softens. Then add the mushrooms, season with a pinch of salt and fry for 5–6 minutes, until they release their juices and some of the liquid evaporates.
- Add the garlic and fry for about 30 seconds, until it becomes very fragrant. Add the chopped tomatoes and oregano, stir and simmer for 4–5 minutes, until the tomatoes break down and form a thick sauce.
- Crack the eggs into a bowl and lightly beat them with a fork. Reduce the heat under the pan to medium-low, pour the eggs over the vegetables and gently stir from the edges toward the center for 3–4 minutes, until the eggs are set but still slightly creamy.
- Season with salt and pepper to taste, sprinkle with parsley. Serve immediately, preferably straight from the pan, with pieces of fresh bread.
Storage
Najlepiej smakuje od razu po przygotowaniu; po wystudzeniu przechowuj pod przykryciem w lodówce i podgrzej krótko na patelni na małym ogniu.
