Egg recipes
A traditional Turkish breakfast of green peppers and tomatoes sautéed in a skillet and combined with eggs. This quick classic is best served hot with bread for a satisfying weekend breakfast.
Heat the cooking oil in a skillet over medium heat and add the chopped green peppers. Sauté for 4–5 minutes, until softened and lightly colored.
Add the grated tomatoes and cook over medium heat until they release their liquid and it cooks off. Add the salt, black pepper, and red pepper flakes, if using.
Crack the eggs directly into the skillet and stir gently. Cook until they reach your preferred consistency. Do not overmix; leave large curds. Serve right away with warm bread.
Avoid overmixing the eggs in menemen; gently stir them and leave large curds for the classic texture. Let the tomatoes cook down before adding the eggs, or the dish may turn watery. Contains eggs. Serve hot; menemen releases liquid as it sits.
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