AUTHENTIC Turkish MENEMEN: The Ultimate Eggs & Tomatoes Breakfast!

Peel the skins of the tomatoes, remove the white part on the top, roughly dice and set aside.

Finely chop the onion (if using) and thinly slice the green chilies, set aside.

In a medium pan, heat up 1 tbsp olive oil and 2 tbsp butter until the butter is melted.

Add the chopped onion, stir and sautee over medium heat for 6 - 8 mins until the onions are softened.

Add the sliced chilies, stir and cook 2 mins until the chilies are slightly cooked.

Optionally add 1/2 tbsp biber salcasi, 1/2 tsp black pepper, stir and cook 1 min until fragrant.

Add the diced tomatoes and 1 tsp salt, stir and cook for 2 mins over medium high heat until boiling.

Switch to low heat, and let the tomatoes simmer for 8 - 10 mins until softened.

Gently mash the tomatoes with the back of the spoon until they are slightly mashed but still chunky.

Cook uncovered for another 5 mins or until the oil starts to separate on the edges.

Crack open 5 eggs into a bowl, separate 2 yolks into another bowl.

Whisk the whites and 3 yolks together with 1/2 tsp salt. For a creamier consistency, don’t whisk too much.

Add the whisked eggs into the pan, stir constantly and cook over lowest heat for 1 min until the eggs are cooked and combined into the mixture.

Add the remaining 2 yolks, stir in the yolks and remove from the heat.

Cover with a lid and let it rest for 1 min until the yolks are slightly cooked but still runny.

Optionally garnish with 1 tsp pul biber for a little bit of heat.

Serve directly from the pan with fresh crusty bread.

Equipment Needed

Dietary

Allergens