Turkish Menemen
A quick, one-pan Turkish breakfast of juicy tomatoes and green pepper folded with softly set eggs. Olive oil and gentle heat keep it tender and richly flavored.
- breakfast
- eggs
- menemen
- one-pan
- quick
- skillet
- tomatoes
- Turkish
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
Green bell pepper · 1 Count
Fresh Large Green Bell Pepper
100%
Details
Large eggs · 6 Count
Kroger® Grade A Large White Eggs
100%
Details
Roma tomatoes · 1.5 Pound
Fresh Roma Tomato
89%
Details
Yellow onion · 1 Count
Fresh Cut In Store Diced Yellow Onions
50%
Details
Extra-virgin olive oil · 3 Tablespoon
Filippo Berio Extra Virgin Olive Oil
6%
Details
Crushed red pepper flakes · 0.25 Teaspoon
Spice Islands Crushed Red Pepper, Kosher
1%
Details
Kosher salt · 1 Teaspoon
David's Kosher Salt
1%
Details
Ground black pepper · 0.25 Teaspoon
McCormick Pure Ground Black Pepper
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- Roma tomatoes-1 1/2 pounds
- Green bell pepper-1 large pepper
- Yellow onion-1 small onion
- Large eggs-6 eggs
- Extra-virgin olive oil-3 tablespoons
- Kosher salt-1 teaspoon
- Ground black pepper-1/4 teaspoon
- Crushed red pepper flakes-1/4 teaspoon
Core and dice the tomatoes into 1/2-inch pieces. Seed and finely dice the bell pepper, then finely dice the onion. Crack the eggs into the bowl and whisk just until combined.
Wash hands, utensils, and work surfaces after contact with raw eggs.
Heat the olive oil in the skillet over medium heat. Add the onion, bell pepper, and 1/2 teaspoon salt; cook for 4 minutes, stirring occasionally, until the vegetables are soft but not browned.
Keep the skillet handle turned away from the edge of the stove.
Add the tomatoes, black pepper, red pepper flakes, and remaining 1/2 teaspoon salt. Cook uncovered for 6 to 8 minutes, stirring occasionally, until the tomatoes collapse into a juicy, spoonable sauce.
Reduce the heat to medium-low and pour in the eggs. Let them sit for 20 seconds, then gently fold the eggs through the vegetables with the wooden spoon. Cook for 2 to 3 minutes, folding every 20 to 30 seconds, until softly set with no pools of raw egg.
For young children, pregnant people, older adults, and anyone with a weakened immune system, cook the egg mixture to 160°F.
Remove the skillet from the heat while the eggs still look glossy and tender. Let the menemen stand for 1 minute, then serve immediately.
Use caution when moving the hot skillet.
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