A traditional menemen where sivri peppers and tomatoes are sautéed in a pan and blended with egg. A staple of Turkish breakfast tables, this practical dish is best completed with warm bread for the perfect weekend breakfast.
Heat the vegetable oil in a pan over medium heat and add the chopped long green peppers. Sauté for 4-5 minutes until the peppers soften and take on a light color.
Add the grated tomato and cook over medium heat until its liquid evaporates. Add salt, black pepper, and optional red pepper flakes.
Crack the eggs directly into the pan and cook, stirring gently, to your desired consistency. Caution: don't overstir, leave large chunks. Serve immediately with hot bread.
Important: Don't overstir the eggs in menemen; gently folding them into large curds gives the classic texture. Caution: If you add the eggs before the tomatoes have cooked down enough, the menemen will be watery and loose. Contains egg. Serve hot; menemen that sits releases water.
Sautéing the peppers thoroughly before the eggs brings out menemen's aroma more. If you like it spicy, you can add a hot pepper to the sivri peppers.
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