Menemen

Method

1. 01
   Step 1Roast 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.

   Note

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

   Bell pepper
2. 02
   Step 2Dice the tomatoes

   Peel and dice the tomatoes into small cubes.

   Tomato
3. 03
   Step 3Sauté 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.

   Note

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

   Olive oilButterOnion
4. 04
   Step 4Cook the peppers and tomatoes7 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.

   Bell pepperTomatoSaltBlack pepper
5. 05
   Step 5Add 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.

   Note

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

   Egg
6. 06
   Step 6Finish with cheese

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

   Note

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

   Cheese
7. 07
   Step 7Serve with bread

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

   Note

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

   Bread