Menemen Recipe

Prepare vegetables

Core and finely chop the tomatoes (or peel if desired). Seed and thinly slice the green pepper. Finely chop the onion and mince the garlic. Chop the parsley and set aside for garnish.

Sauté aromatics

Heat a large nonstick or cast-iron skillet over medium heat. Add the olive oil and swirl to coat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 3–4 minutes. Add the sliced green pepper and cook 2–3 minutes more until softened but not browned.

Cook tomatoes down

Add the chopped tomatoes and minced garlic to the skillet. Stir to combine, reduce heat to medium-low, and simmer until the tomatoes break down and release their juices, about 6–8 minutes. Use the back of a spoon to gently mash some tomato pieces so the mixture becomes saucy but still has texture. Season with half the salt, half the black pepper, and the paprika. Taste and adjust seasoning; continue to simmer until most liquid has concentrated but the mixture remains moist, about 2–4 additional minutes.

Beat eggs

While the tomatoes cook, crack the eggs into a bowl, add the milk or water (if using) and the remaining pinch of salt and pepper, and whisk until combined and slightly frothy.

Add eggs to tomatoes

Make a few shallow wells in the simmering tomato-pepper mixture with a spoon. Pour the beaten eggs evenly over the tomatoes. Let the eggs sit undisturbed for 10–20 seconds so edges begin to set.

Gently scramble

Using a spatula, gently stir and fold the eggs into the tomato mixture, scraping the pan bottom to incorporate sauce and prevent sticking. Cook over medium-low heat, folding occasionally, until eggs are softly set but still moist and creamy, about 2–4 minutes. Avoid overcooking; menemen should be tender, not dry.

Taste and adjust seasoning with remaining salt, pepper, and optional red pepper flakes for heat. Sprinkle chopped parsley over the top. Drizzle a little extra virgin olive oil if desired.

Transfer directly to a warm serving plate or leave in skillet. Serve immediately with crusty bread, pide, or toasted bread for scooping.