I absolutely love this recipe because it’s the perfect blend of comfort and flavor, offering a warm, hearty dish that feels like a hug in a bowl. Plus, the combination of fresh veggies, aromatic spices, and creamy eggs—finished with a sprinkle of parsley and feta—creates a deliciously vibrant meal that’s both satisfying and super easy to whip up after a busy day.
Menemen is a delectable dish from Turkey that I adore for its effervescent flavors and straightforward preparation. This dish’s healthy and nutritious base consists of finely diced onions, green bell peppers, and succulent tomatoes.
I have taken to adding a pinch of optional ground red pepper for the kind of minor heat that makes my taste buds sit up and take notice. I garnish my mixture with a smattering of fresh parsley and, on occasion, some feta cheese.
Ingredients
Olive Oil:
Abundant in beneficial monounsaturated fats, promoting cardiac well-being.
Onion:
Delivers dietary fiber and antioxidants, establishing a delectably sweet and savory base.
Green Bell Peppers:
Few foods can compete with the classic appeal of a raw vegetable.
This is especially true for those that are low in calories and high in vitamins—such as the carrot.
Meanwhile, the rippling, undulating surface of a carrot freshly pulled from the soil entices the eye.
Tomatoes:
Rich in vitamin C and antioxidants, providing a sweet-tart taste.
Eggs:
Superb food for protein and healthy fats—a fountain of richness.
Feta Cheese:
Delivers protein and calcium, contributes a smooth, sharp flavor.
Ingredient Quantities
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 to 2 green bell peppers, chopped
- 2 medium tomatoes, peeled and diced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground red pepper (optional, for heat)
- 4 large eggs
- 2 tablespoons chopped fresh parsley (for garnish)
- Feta cheese or Turkish beyaz peynir (optional, for serving)
- Crusty bread (for serving)
Instructions
1. In a large skillet, medium heat the olive oil.
2. Put in the very finely chopped onion and sauté until it’s translucent.
3. Add the chopped green bell peppers and keep cooking until they are tender.
4. Incorporate the tomatoes that have been peeled and diced, stirring now and then, and cook until they have disassembled sufficiently to provide a chunky sauce.
5. Add salt, ground black pepper, and ground red pepper (if using) to the mixture to taste.
6. In a bowl, beat the eggs lightly.
7. Make small indentations in the tomato medley and pour the eggs into the skillet.
8. Using a gentle motion, fold the eggs into the mixture, being careful not to let them overcook. They should remain soft and somewhat runny when you remove the pan from the heat.
9. When the eggs are cooked to your preference, take the skillet off the heat.
10. Top with freshly chopped parsley, and, if you like, some crumbled feta or beyaz peynir, and serve hot, with crusty bread.
Equipment Needed
1. Large skillet
2. Medium mixing bowl
3. Cutting board
4. Sharp knife
5. Wooden spoon or spatula
6. Measuring spoons
7. Wooden spoon or spatula
8. Egg whisk or fork
FAQ
- Can I use red bell peppers instead of green?Certainly, red bell peppers can be used as a substitute. They will impart a sweetness to the dish that is more pronounced than that provided by other peppers.
- How do I peel the tomatoes for this recipe?Place the tomatoes in a pot of boiling water for half a minute, then dip them in an ice bath. You should be able to twist the skins off without too much trouble.
- Can I make this dish vegan?Certainly, here’s a vegan version of the text without any eggs or cheese. You can toss in other vegetables like zucchini or mushrooms for added texture and flavor.
- What can I use instead of fresh parsley for garnish?Cilantro or fresh mint can be substituted for parsley, but they will impart a different flavor.
- Is it necessary to add the red pepper?Adding the red pepper is optional and depends on your heat preference. The dish is flavorful without it as well.
- How can I store leftovers?Leftover Menemen can be stored in the refrigerator for up to two days, and any that is left after a meal should be put away in an airtight container. When serving Menemen as a meal, it is best enjoyed fresh and hot off the stovetop. However, should you find yourself with any leftovers, they can be reheated gently in a skillet.
- Can I use other types of cheese for serving?Other cheeses like goat cheese or ricotta may be used, but the traditional choice is Feta or Turkish beyaz peynir.
Substitutions and Variations
To replace olive oil: Use sunflower oil or avocado oil.
For green bell peppers: Utilize red bell peppers or the mild poblano variety.
For tomatoes: Use canned diced tomatoes when fresh ones are not an option.
For onion: Shallots or leeks can be used as alternatives.
Para el perejil: Reemplace con cilantro o albahaca fresca para un sabor diferente.
Pro Tips
1. Peeling Tomatoes Easily: To easily peel the tomatoes, score an “X” on their bottoms and blanch them in boiling water for about 30 seconds. Transfer them to ice water; the skins will slip off effortlessly.
2. Flavor Enhancement: Consider adding a pinch of cumin or smoked paprika to deepen the flavor of the dish. These spices complement the warmth of the peppers and tomatoes.
3. Egg Cooking Technique: For perfectly cooked eggs, lower the heat just before adding them. Gently stir with a spatula so they incorporate well with the sauce while remaining soft.
4. Ingredient Freshness: Use ripe, in-season tomatoes for the best flavor. If fresh tomatoes aren’t an option, high-quality canned tomatoes can be a decent substitute.
5. Serving Suggestion: Toast the crusty bread before serving. This not only adds texture but also enhances the overall eating experience by providing a nice crunch alongside the soft, savory mixture.
Menemen Recipe
My favorite Menemen Recipe
Equipment Needed:
1. Large skillet
2. Medium mixing bowl
3. Cutting board
4. Sharp knife
5. Wooden spoon or spatula
6. Measuring spoons
7. Wooden spoon or spatula
8. Egg whisk or fork
Ingredients:
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 to 2 green bell peppers, chopped
- 2 medium tomatoes, peeled and diced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground red pepper (optional, for heat)
- 4 large eggs
- 2 tablespoons chopped fresh parsley (for garnish)
- Feta cheese or Turkish beyaz peynir (optional, for serving)
- Crusty bread (for serving)
Instructions:
1. In a large skillet, medium heat the olive oil.
2. Put in the very finely chopped onion and sauté until it’s translucent.
3. Add the chopped green bell peppers and keep cooking until they are tender.
4. Incorporate the tomatoes that have been peeled and diced, stirring now and then, and cook until they have disassembled sufficiently to provide a chunky sauce.
5. Add salt, ground black pepper, and ground red pepper (if using) to the mixture to taste.
6. In a bowl, beat the eggs lightly.
7. Make small indentations in the tomato medley and pour the eggs into the skillet.
8. Using a gentle motion, fold the eggs into the mixture, being careful not to let them overcook. They should remain soft and somewhat runny when you remove the pan from the heat.
9. When the eggs are cooked to your preference, take the skillet off the heat.
10. Top with freshly chopped parsley, and, if you like, some crumbled feta or beyaz peynir, and serve hot, with crusty bread.
