Menemen (Turkish Breakfast Eggs)
Menemen (Turkish Breakfast Eggs)
Ingredients
For the Menemen
- 5 tomatoes, whole
- 2 tablespoons olive oil
- 1 onion, finely diced
- 4 cloves garlic, minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon red pepper flakes, or to taste
- 1 tablespoon tomato paste, optional
- 1/4 cup water, as needed to thin sauce
- 4 eggs, hard-boiled, halved
- 2 green chilies, bruised, optional
- 1/2 cup mozzarella cheese, shredded
- 1/2 teaspoon dried basil
For Serving and Garnish
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 loaf crusty bread, for serving
Instructions
- 1
Heat the olive oil in a large skillet or pan over medium heat. Add the whole tomatoes and fry for about 10 minutes, or until their skins become loose and easy to peel off. Remove the skins and mash the cooked tomatoes with a fork directly in the pan.
⏱️ 10 min
- 2
Push the mashed tomatoes to one side of the pan. In the cleared space, add the finely diced onion and minced garlic. Sauté until the onion is softened and fragrant, about 5 minutes.
⏱️ 5 min
- 3
Mix the sautéed onion and garlic with the mashed tomatoes. Season the mixture with salt, black pepper, and red pepper flakes. If using, stir in the optional tomato paste. If the sauce appears too thick, add a splash of water to achieve your desired consistency.
⏱️ 3 min
- 4
Carefully arrange the halved hard-boiled eggs into the tomato sauce. If using, tuck the bruised green chilies among the eggs. Sprinkle the shredded mozzarella cheese generously over the entire dish, then finish with a touch of dried basil.
⏱️ 2 min
- 5
Cover the pan and let everything simmer on low heat for about 5 minutes, allowing the cheese to melt and all the flavors to meld together.
⏱️ 5 min
- 6
Once the cheese is bubbly and melted, remove from heat. Garnish with fresh chopped parsley and serve immediately with crusty bread for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Menemen (Turkish Breakfast Eggs)
Ingredients
For the Menemen
- 5 tomatoes, whole
- 2 tablespoons olive oil
- 1 onion, finely diced
- 4 cloves garlic, minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon red pepper flakes, or to taste
- 1 tablespoon tomato paste, optional
- 1/4 cup water, as needed to thin sauce
- 4 eggs, hard-boiled, halved
- 2 green chilies, bruised, optional
- 1/2 cup mozzarella cheese, shredded
- 1/2 teaspoon dried basil
For Serving and Garnish
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 loaf crusty bread, for serving
Instructions
- 1
Heat the olive oil in a large skillet or pan over medium heat. Add the whole tomatoes and fry for about 10 minutes, or until their skins become loose and easy to peel off. Remove the skins and mash the cooked tomatoes with a fork directly in the pan.
⏱️ 10 min - 2
Push the mashed tomatoes to one side of the pan. In the cleared space, add the finely diced onion and minced garlic. Sauté until the onion is softened and fragrant, about 5 minutes.
⏱️ 5 min - 3
Mix the sautéed onion and garlic with the mashed tomatoes. Season the mixture with salt, black pepper, and red pepper flakes. If using, stir in the optional tomato paste. If the sauce appears too thick, add a splash of water to achieve your desired consistency.
⏱️ 3 min - 4
Carefully arrange the halved hard-boiled eggs into the tomato sauce. If using, tuck the bruised green chilies among the eggs. Sprinkle the shredded mozzarella cheese generously over the entire dish, then finish with a touch of dried basil.
⏱️ 2 min - 5
Cover the pan and let everything simmer on low heat for about 5 minutes, allowing the cheese to melt and all the flavors to meld together.
⏱️ 5 min - 6
Once the cheese is bubbly and melted, remove from heat. Garnish with fresh chopped parsley and serve immediately with crusty bread for dipping.
⏱️ 1 min