Menemen

Passos7

1. 1

   Pas 1. Roast the peppers

   Roast the bell peppers (whole or halved) until the skin is charred and blistered. Peel off the skins once cool and dice the peppers.

   The video shows roasted peppers being peeled; you can also use jarred roasted peppers to save time.

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2. 2

   Pas 2. Dice the tomatoes

   Peel and dice the tomatoes into small cubes.

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3. 3

   Pas 3. Sauté the aromatics

   Heat the oil and butter in a wide pan over medium heat. Add the diced onion (if using) and cook until softened and translucent.

   Onion is optional. Traditional menemen is sometimes made without it—your choice.

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4. 4

   Pas 4. Cook the peppers and tomatoes

   7 min

   Add the roasted peppers and diced tomatoes to the pan. Season with salt and pepper, and cook, stirring occasionally, until the tomatoes break down and the mixture becomes slightly saucy.

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5. 5

   Pas 5. Add the eggs

   Crack the eggs directly into the pan over the tomato-pepper mixture. Gently stir to scramble the eggs into the sauce, or leave them more intact if you prefer a runny yolk style.

   Some cooks scramble the eggs completely, others let them set in pools—both are traditional.

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6. 6

   Pas 6. Finish with cheese

   Once the eggs are just set, crumble or cube the cheese over the top and fold it in gently. Remove from heat.

   White cheese (like feta or Turkish beyaz peynir) is classic. Use as much or as little as you like.

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7. 7

   Pas 7. Serve with bread

   Serve immediately, scooping the menemen with plenty of fresh bread.

   A crusty loaf or Turkish pide both work beautifully for mopping up the sauce.

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