Menemen

Name: Menemen – türkische Eierspeise (klassisch & mit Käse)
Cook time: 15M
Total time: 15M
Yield: 2 Portionen
Cuisine: Türkisch
Ingredients: 4 Eier; 2–3 Tomaten, fein gewürfelt (oder 300 g stückige Tomaten); 1 grüne Spitzpaprika, fein gewürfelt; 1 kleine Zwiebel (optional), fein gewürfelt; 1–2 EL Olivenöl; 1 TL Tomaten- oder Paprikamark (Salça); Salz, Pfeffer, Pul Biber; Optional: 80–120 g Sucuk, in Scheiben; Optional: 50–80 g Kaşar oder Weißkäse

Team Balkayseri Recipes

Turkish egg dish (classic & with Sucuk or cheese)

Menemen is THE Turkish breakfast dish: gently set eggs in a spicy base of tomatoes and green peppers. Regionally, people argue about onions (with = “soğanlı”, without = “soğansız”) – both are legitimate. Traditionally, only salt, pepper, and optionally Pul Biber (Turkish chili flakes) are added. For extra heartiness, you can add Sucuk (garlic beef sausage) and/or cheese (Kaşar or white cheese). The key to good Menemen: do not fry it dry – the eggs should stay creamy. Ready in 15–20 minutes and ideal with fresh bread, Simit, or Pide.

Ingredients

For 2 servings:

4 eggs
2–3 tomatoes, finely diced (alternatively 300 g chopped canned tomatoes)
1 green pointed pepper (or Turkish Sivri biber), finely diced
1 small onion (optional, traditionally debated), finely diced
1–2 tbsp olive oil
1 tsp tomato or pepper paste (Salça)
Salt, pepper, Pul Biber

Optional additions:

80–120 g Sucuk, sliced
50–80 g cheese (Kaşar or white cheese/Feta)

Steps

1. Preparation (5 min)

Finely dice the tomatoes, peppers (and onion). Lightly beat the eggs in a bowl (do not foam).

2. Aroma base (3–4 min)

Heat the oil in the pan over medium heat. Optional: pre-roast the Sucuk for 1–2 min, then remove it. Then sauté the onion & pepper for 2–3 min until translucent/fragrant. Add the paste and fry for 20–30 sec.

3. Cook down the tomatoes (4–6 min)

Add the tomatoes, season with salt and pepper. Gently cook down until the mixture is saucy but still moist. (If too dry → add 1–2 tbsp water.)

4. Gently set the eggs (1–3 min)

Reduce the heat slightly. Pour in the eggs and gently push them from the edge toward the center. Do not stir too much – we want a soft, creamy texture. Optionally fold in Sucuk and/or cheese briefly.

5. Taste and serve

Season with Pul Biber. Serve immediately – Menemen continues to thicken.

Total time: approx. 15–20 min
Spiciness: mild to medium (adjustable via Pul Biber)

Tipps

Creaminess: Keep the pan from getting too hot; remove the eggs from the heat just before they reach the desired consistency (carryover cooking).
Tomatoes: In winter, canned chopped tomatoes are better + a pinch of sugar for balance.
Onion debate: Both versions are authentic; without onion tastes “lighter.”
Salça boost: 1 tsp pepper or tomato paste adds depth, nothing more.
Fat: Olive oil is classic; butter gives a rounder flavor.
Sucuk first: Briefly roast → roasted aromas, but do not let it become hard.

Variations

Cheese Menemen: Fold in 50–80 g Kaşar (melts smoothly) or white cheese (salty, creamy) at the end.
Chives/herbs: Sprinkle parsley, dill, or chives on top at the end.
Without peppers: Works, but the classic note is missing – possibly add a bit more Salça.
Menemen for many: Scale quantities, but better use two pans (otherwise it dries out).

Serving & side dishes

With fresh bread (Pide, Simit, flatbread), ayran or black tea.
Side platter: olives, cucumber, tomatoes, white cheese.

Storage

Best when fresh. Let leftovers cool and store airtight in the fridge for up to 24 hrs.
Reheating: Gently reheat in the pan over low heat; do not boil (otherwise it becomes dry).

Nutrition

Per serving (without Sucuk/cheese): approx. 280–320 kcal, 20 g fat, 17 g protein, 8–10 g carbs.
With 80 g Sucuk + 50 g cheese: approx. 520–560 kcal, 40 g fat, 30 g protein, 8–10 g carbs.