Menemen with Potatoes and Peppers Recipe
A hearty version of Turkish breakfast where soft, pan-fried potatoes join the classic eggs with tomatoes and peppers. In many Turkish homes this “richer” menemen appears on weekends, when there’s more time to linger at the table. The dish is a bit like a cross between a Spanish tortilla and shakshuka – lots of vegetables, eggs, and a skillet in the leading role.
This menemen is more filling than the classic version thanks to the addition of golden pan-fried potatoes, making it perfect not only for breakfast but also for brunch or a light lunch. It combines the comfort of a potato skillet with the juicy freshness of tomatoes and peppers in one pan.
Chef's tips
Use waxy potatoes that hold their shape when fried – they’ll stay pleasantly firm on the outside and soft inside. Don’t rush the step of cooking down the tomatoes; a thicker, more concentrated sauce gives the eggs better flavor and texture. If your tomatoes are not very aromatic, add a small pinch of sugar to balance the acidity.
How to serve
Serve straight from the pan placed in the middle of the table so everyone can help themselves. Add a plate of sliced cucumbers, tomatoes, olives, and some feta or white cheese on the side. Fresh herbs like parsley or mint and a drizzle of good olive oil on top make it feel like a real Turkish-style weekend breakfast.
Ingredients
- eggs - 5 pieces
- potatoes peeled - 300 g
- bell pepper red or yellow - 1 piece
- tomatoes ripe, medium - 3 pieces
- onion medium - 1 piece
- vegetable oil or olive oil - 3 tablespoons
- butter optional, for flavor - 10 g
- salt to taste
- black pepper freshly ground, to taste
- sweet paprika, ground - 0.5 teaspoons
- parsley chopped, for serving - 2 tablespoons
Preparation
- Cut the potatoes into small cubes, about 1 cm. Peel the onion and dice finely. Remove the seeds from the pepper and cut it into strips or cubes. Scald the tomatoes with boiling water, peel them, and cut into cubes, removing the hard core near the stem.
- Heat 2 tablespoons of oil in a large frying pan over medium heat. Add the potatoes, lightly salt, and fry for 10–12 minutes, stirring often, until they soften and are lightly golden. If they start to stick, add a little more oil.
- Add the remaining tablespoon of oil and the onion to the pan. Fry for 3–4 minutes over medium heat, until the onion softens and becomes slightly translucent but not brown.
- Add the pepper and fry for another 4–5 minutes, until it softens. Add the ground paprika, stir, and fry for another 30 seconds so the spice releases its aroma but does not burn.
- Add the chopped tomatoes, lightly salt, and cook for 5–7 minutes, stirring, until the tomatoes break down and form a thick sauce. If it’s very watery, cook a bit longer until some of the liquid evaporates.
- In a bowl, lightly beat the eggs with a fork with a pinch of salt and pepper. Reduce the heat under the pan to medium-low, add the butter, and when it melts, pour the eggs over the vegetables.
- Gently fold the eggs and vegetables from the bottom up every few seconds for 3–4 minutes, until the eggs are set but still slightly moist and creamy. Remove the pan from the heat before the eggs dry out completely – they will continue to cook in the residual heat of the pan.
- Sprinkle the dish with chopped parsley and serve immediately with bread, preferably fresh baguette or sourdough.
Storage
Resztki przechowuj w szczelnym pojemniku w lodówce i zjedz najpóźniej następnego dnia, podgrzewając krótko na patelni na małym ogniu. Jajka po dłuższym przechowywaniu twardnieją, więc nie trzymaj dania zbyt długo.
