Menemen with White Beans and Peppers Recipe
This is a breakfast menemen variation where creamy white beans join the eggs and vegetables. The dish is more filling, a bit like a cross between scrambled eggs, lecsó and baked beans, but in a distinctly Turkish style. Perfect when you wake up very hungry and want something warm from a single pan.
A heartier twist on classic Turkish menemen, this version adds creamy white beans for extra protein and fiber, turning a simple egg dish into a satisfying one-pan meal that keeps you full for hours.
Chef's tips
Take your time with the onions and peppers so they soften and sweeten without browning too much; this builds a rich base for the sauce. Adjust the amount of hot paprika gradually, tasting as you go, because different brands vary in heat. For perfectly set whites and runny yolks, keep the heat low once the eggs are in and avoid lifting the lid too often.
How to serve
Serve the menemen directly in the pan at the table, with plenty of fresh bread or flatbread for scooping. Add a small plate of olives, sliced cucumbers, tomatoes and some salty cheese to create a simple Turkish-style breakfast spread.
Ingredients
- eggs - 4 pieces
- canned white beans drained and rinsed - 200 g
- tomatoes ripe, medium; in winter you can use canned chopped tomatoes - 2 pieces
- red bell pepper - 1 piece
- onion small - 1 piece
- garlic - 2 cloves
- hot paprika powder or more to taste - 0.5 teaspoons
- sweet paprika powder - 1 teaspoon
- butter - 1 tablespoon
- olive oil - 1 tablespoon
- salt to taste
- black pepper freshly ground, to taste
- parsley chopped, for serving - 2 tablespoons
- wheat bread for serving, preferably fresh or warmed
Preparation
- Peel the onion and cut it into a small dice. Remove the seeds from the pepper and cut it into strips or cubes. Scald the tomatoes with boiling water, peel off the skin and dice them (or use canned chopped tomatoes). Finely chop the garlic.
- Heat the olive oil and butter in a medium pan over medium heat. Add the onion and fry for 3–5 minutes, stirring, until it softens and becomes slightly translucent but not browned.
- Add the pepper and fry for another 5–7 minutes, until it softens and lightly browns. If it starts to burn, reduce the heat and add a splash of water.
- Add the garlic, sweet paprika and hot paprika, stir and fry for about 30 seconds, until you smell the intense aroma of the spices.
- Add the chopped tomatoes, a pinch of salt and pepper. Simmer for 5–7 minutes over medium heat, until the tomatoes break down and form a thick sauce. If it is very watery, cook a bit longer until some of the liquid evaporates.
- Add the drained beans, stir and heat for 2–3 minutes, until hot. Taste the sauce and season with more salt and pepper if needed.
- Reduce the heat to low. Use a spoon to make 4 shallow wells in the sauce 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 runny or soft, depending on how you like them.
- Remove the pan from the heat and sprinkle everything with chopped parsley. Serve immediately, preferably straight from the pan, with pieces of bread for dipping into the sauce and yolks.
Storage
No storage information available for this dish.
I love making this version of menemen on slow weekends when I want something more substantial than plain scrambled eggs. The beans soak up the tomato-paprika sauce beautifully, and with good bread on the side it feels like a complete meal made in just one pan.
