Menemen
Menemen
Ingredients
For the Menemen
- 5 medium tomatoes, halved
- 1 medium white onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon salt, or to taste
- 4 large eggs
- 1 loaf crusty bread, for serving
Instructions
- 1
Heat the olive oil in a large skillet or frying pan over medium heat. Once hot, place the halved tomatoes cut-side down into the pan.
⏱️ 2 min
- 2
Distribute the finely chopped white onion and green bell pepper around the tomatoes in the pan.
⏱️ 2 min
- 3
Cover the pan with a lid and let the vegetables cook for 8 to 10 minutes, or until the tomato skins soften and begin to peel away easily.
⏱️ 10 min
- 4
Remove the lid. Using a fork or tongs, carefully peel and discard the softened tomato skins. Then, use the back of a fork or a potato masher to mash the cooked tomatoes directly in the pan, creating a chunky sauce.
⏱️ 3 min
- 5
Stir in the red pepper flakes and salt. Taste and adjust seasoning as needed.
⏱️ 1 min
- 6
Make four small wells or indentations in the tomato and vegetable mixture. Carefully crack one egg into each well.
⏱️ 2 min
- 7
Cover the pan again and continue to cook for 5 to 7 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency (traditionally, they are slightly runny).
⏱️ 7 min
- 8
Serve the Menemen hot, directly from the pan, with plenty of crusty bread for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Menemen
Ingredients
For the Menemen
- 5 medium tomatoes, halved
- 1 medium white onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon salt, or to taste
- 4 large eggs
- 1 loaf crusty bread, for serving
Instructions
- 1
Heat the olive oil in a large skillet or frying pan over medium heat. Once hot, place the halved tomatoes cut-side down into the pan.
⏱️ 2 min - 2
Distribute the finely chopped white onion and green bell pepper around the tomatoes in the pan.
⏱️ 2 min - 3
Cover the pan with a lid and let the vegetables cook for 8 to 10 minutes, or until the tomato skins soften and begin to peel away easily.
⏱️ 10 min - 4
Remove the lid. Using a fork or tongs, carefully peel and discard the softened tomato skins. Then, use the back of a fork or a potato masher to mash the cooked tomatoes directly in the pan, creating a chunky sauce.
⏱️ 3 min - 5
Stir in the red pepper flakes and salt. Taste and adjust seasoning as needed.
⏱️ 1 min - 6
Make four small wells or indentations in the tomato and vegetable mixture. Carefully crack one egg into each well.
⏱️ 2 min - 7
Cover the pan again and continue to cook for 5 to 7 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency (traditionally, they are slightly runny).
⏱️ 7 min - 8
Serve the Menemen hot, directly from the pan, with plenty of crusty bread for dipping.
⏱️ 1 min