How To Make Menemen Recipes

MENEMEN RECIPE - TURKISH SCRAMBLED EGGS WITH TOMATOES

Steps:

• Add a small glug of sunflower oil to a frying pan and heat gently.
• First of all, add your onions and sauté for a few minutes until they become translucent.
• Now add your green pepper and stir for a few minutes until it starts to soften.
• Now stir in your chopped tomato and add your herbs and spices and salt and pepper.
• Simmer over a low heat until your tomato cooks down to form a thick tomato sauce.
• Crack your eggs into the pan and stir them until they are scrambled into the mixture.
• Remove from the heat and garnish with your parsley.
• Serve alone or as part of a larger breakfast.

MENEMEN RECIPE (TURKISH SCRAMBLED EGGS WITH PEPPERS)

Steps:

• Heat a large pan to medium heat and add the olive oil (or butter).
• Add the onion and peppers and cook them down about 5 minutes, until softened.
• Add the garlic and chili flakes and cook another minute.
• Add the tomatoes with a bit of salt and pepper and stir them up. Cook them down until the tomatoes soften and lose some of their juices. Don't let the pan dry out. About 10 minutes or so.
• Sprinkle in half of the shredded cheese.
• Beat the eggs in a bowl very lightly, then pour them into the pan. Tilt the pan a bit to let the egg mixture drip into the many nooks and crannies of your sauce. Do not mix it through too much. Top with remaining cheese.
• Cover and cook them several minutes, or until the eggs are starting to set. Remove from heat and let the eggs finish cooking in the warm sauce, a few minutes more. If you prefer your eggs more set, just cook them longer as desired.
• Sprinkle with fresh herbs, crumbly feta cheese and spicy chili flakes. Serve with warmed bread or tortillas.

MENEMEN

Steps:

• Heat olive oil in a skillet over medium heat. Add onion, bell pepper, chiles, and red pepper flakes. Cook and stir until onions are soft and translucent, 5 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes, with their juices, and season with salt and pepper. Cook until tomatoes are softened, 4 to 6 minutes.
• Add eggs to the skillet, tilting the skillet until eggs cover skillet completely. Do not mix. Cook until eggs are set, 3 to 5 minutes.
• Top with basil and feta cheese.

MENEMEN RECIPE: TURKISH SCRAMBLED EGGS WITH TOMATOES

Steps:

• In a 10-inch skillet, heat 2 tablespoons over medium heat. Add the onions and peppers and season with kosher salt. Cook for 4 to 5 minutes, stirring regularly until softened (being careful not to brown the onions).
• Add the tomatoes and tomato paste. Season with a little more kosher salt, black pepper, oregano, and Aleppo pepper. Cook for a few minutes over medium heat, stirring occasionally, until the tomatoes soften but still hold their shape (5 to 7 minutes).
• Push the tomato and pepper mixture to one side of the pan. Lower the heat to medium-low. Add the beaten egg, and cook briefly, stirring gently as needed, until the eggs are just set. Fold the tomato mixture into the eggs.
• Finish with a little EVOO and more Aleppo pepper and crushed red pepper flakes, if you need a little kick. Serve immediately with thick slices of bread.

MENEMEN

Steps:

• Heat the olive oil in a large pan over medium heat. Saute the sweet pepper, stirring frequently, until it softens, about 5 minutes. Add the tomatoes and cook, stirring occasionally, until they start breaking down and releasing their juices, 5 to 8 minutes.
• Break the eggs into a small bowl and beat lightly using a fork. Add the eggs to the tomatoes and stir to combine. Add 1/2 teaspoon salt and about 1/3 teaspoon black pepper. Cook, gently stirring, until the eggs are just set, about 3 minutes, making sure not to overcook the eggs. Garnish with parsley if using and serve with warm bread.

MENEMEN

Steps:

• Wash potatoes thoroughly,dry,peel and dice small.
• Dice onion and peppers into very small pieces.
• Beat eggs slightly in a pan and set aside.
• Skin tomatoes and cut into very small pieces.
• Heat oil in deep frying pan.
• Add onion and peppers, and saute until soft.
• Add potatoes and cook until crisp.
• Add tomatoes and let cook for 5 minutes, stirring occasionally.
• Stir salt into frying mixture and mix well.
• Add beaten eggs quickly into frying pan, stir briskly and cook until hardened uniformly. Place over toasted bread slices immediately.
• Grate a few shavings of nutmeg (optional).

MENEMEN (TURKISH SCRAMBLED EGGS WITH TOMATO)

Steps:

• Heat the oil in a nonstick medium skillet over medium-high. Add the onion, oregano and Aleppo pepper, season with salt and pepper, and cook, stirring occasionally, until onion is translucent, 7 to 9 minutes. Stir in the green pepper and cook until soft, 5 to 7 minutes.
• While the onions and peppers are cooking, purée half the tomatoes in a food processor or blender. Once the onions and peppers are soft, add the remaining chopped tomatoes to the onions and peppers. Crack the eggs into a medium bowl, add the puréed tomatoes and whisk until foamy.
• Once the mixture in the skillet comes to a simmer, stir in the 1/4 cup parsley and the butter, if using. Reduce heat to low, add the egg mixture on top and cook, stirring occasionally, until the eggs are set but still soft, 3 to 4 minutes. Taste, adding a little more salt, oregano or Aleppo pepper, if needed. Sprinkle with remaining parsley and serve directly from the skillet, with flatbread alongside.

TURKISH ONE-PAN EGGS & PEPPERS (MENEMEN)

Steps:

• Heat the oil in a heavy-based frying pan. Stir in the onions, pepper and chillies. Cook until they begin to soften. Add the tomatoes and sugar, mixing well. Cook until the liquid has reduced, season.
• Using a wooden spoon, create 4 pockets in the tomato mixture and crack the eggs into them. Cover the pan and cook the eggs over a low heat until just set.
• Beat the yogurt with the garlic and season. Sprinkle the menemen with parsley and serve from the frying pan with a dollop of the garlic-flavoured yogurt.