Menemen – Sautéed Tomatoes And Peppers Recipe

Chop vegetables

Core and roughly dice the tomatoes so you have about 4 cups of diced tomato. Peel and finely dice the onion. Remove seeds from the green pepper and thinly slice or dice it. If using an optional hot pepper, thinly slice it. Mince the garlic cloves and set all vegetables aside.

If your tomatoes are very watery, gently squeeze out excess juice into a bowl and reserve the juice (you can add a tablespoon back later if needed).

Heat fat and sweat onion & pepper

Place a wide skillet (10–12 inches) over medium heat. Add 2 tbs olive oil and 1 tbs butter (if using). Once shimmering, add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 4–5 minutes. Add the green pepper (and optional hot pepper) and continue to cook for 3–4 minutes until peppers soften.

Add garlic

Add the minced garlic and cook, stirring, for 30–45 seconds until fragrant but not browned.

Add tomatoes and simmer

Stir in the diced tomatoes and 1/2 tsp salt. Bring mixture to a gentle simmer and cook until most of the liquid has reduced and the tomatoes have softened into a saucy consistency, about 8–12 minutes. Use the reserved tomato juice to adjust consistency (add 1 tbs if too thick). Taste and adjust salt.

Season the base

Sprinkle in 1/2 tsp Aleppo pepper (or crushed red pepper), 1/4 tsp black pepper, and 1/2 tsp dried oregano if using. Stir and simmer 1 more minute to bloom the spices.

Beat eggs

Crack the 4 large eggs into a bowl, add 2 tbs milk or water (optional) and a pinch of salt, then beat lightly until just combined — you want them slightly loose, not fully frothy.

Make wells (optional)

If you prefer distinct pockets of egg, use a spoon to make shallow wells in the tomato mixture. For softly scrambled eggs mixed into the sauce, skip this step.

Add eggs to skillet

Lower the heat to medium-low. Pour the beaten eggs over the tomato mixture. Stir gently and continuously with a spatula, scraping the bottom, letting curds form slowly. Cook until eggs are softly set but still moist, about 2–4 minutes. If you made wells, pour eggs into wells and cover for 1–2 minutes until whites set and yolks reach desired doneness.

Adjust seasoning

Taste and add more salt, pepper, or Aleppo pepper to taste (use 'to taste' as needed). Remove skillet from heat just before eggs reach the firmness you want; residual heat will finish them.

Sprinkle chopped fresh parsley and crumble feta or beyaz peynir over the top if using. Serve immediately with crusty bread or pide.