Menemen
Transport your taste buds to the heart of Turkey with this vibrant and satisfying Menemen recipe! Menemen is a beloved Turkish breakfast dish featuring a savory medley of sautéed green peppers, ripe tomatoes, and optional aromatics like onion and garlic, all brought together with perfectly runny eggs nestled in the flavorful sauce. Seasoned with paprika, salt, and black pepper, and garnished with fresh parsley, this one-pan meal is delightfully simple yet deeply flavorful. Ready in just 25 minutes, Menemen is perfect for leisurely weekend brunches or quick weeknight dinners. Serve it hot with crusty bread to soak up every last bit of the luscious sauce. Packed with Mediterranean flair, this dish is as wholesome as it is comforting—your go-to recipe for a timeless breakfast staple.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 medium green bell peppers (or Turkish green peppers)
- 4 medium ripe tomatoes
- 1 small onion (optional)
- 2 small garlic cloves (optional)
- 4 large eggs
- 1 teaspoon ground paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (for garnish)
- 1 loaf crusty bread (for serving, optional)
Instructions
Start by preparing your vegetables. Dice the green peppers into small pieces. If you're using an onion, dice it as well. Grate or finely chop the garlic. Peel and finely chop the tomatoes or grate them for a smoother texture.
Heat the olive oil in a large skillet over medium heat.
Add the diced green peppers to the skillet. Stir frequently and cook for 3-4 minutes, or until they soften. If you're using onion, add it at this stage and cook until translucent.
If using garlic, add it to the skillet and sauté for 30 seconds until fragrant.
Stir in the chopped or grated tomatoes. Cook for 5-7 minutes, stirring occasionally, allowing the tomatoes to soften and their juices to reduce slightly.
Season the mixture with paprika, salt, and black pepper. Stir well to evenly distribute the spices.
Using a spoon, create small wells in the tomato-pepper mixture and crack the eggs directly into the wells. Cover the skillet with a lid.
Cook for 3-5 minutes, or until the egg whites are set but the yolks remain runny (or cook longer if you prefer the yolks fully cooked).
Remove the skillet from heat and garnish with chopped fresh parsley.
Serve immediately with crusty bread on the side for dipping and enjoy!
Nutrition Facts
Calories |
1778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3610 mg | 157% | |
| Total Carbohydrate | 239.4 g | 87% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 29.7 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 369 mg | 28% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2426 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
