Menemen Turkish Egg Dish

Ingredients

• 3 medium Tomatoes (mix of plum and beef-type tomatoes, diced, skins optional)
• 2 Light Green Sweet Peppers (diced, sweet variety)
• 0.5 Dark Green Hot Pepper (use only half if too spicy, diced)
• 0.5 Red Pepper (adds sweetness, diced)
• 2 tablespoons Butter (unsalted, cut into cubes)
• 3 tablespoons Olive Oil (extra virgin preferred)
• 4 Eggs (large, lightly whisked)
• 3 slices Kashar Cheese (soft, mozzarella-like, torn into pieces)
• to taste Salt

Instructions

1. Prepare Ingredients

   Dice the tomatoes and peppers into bite‑size pieces. Lightly whisk the eggs in a bowl. Tear the Kashar cheese into strips.

   Time: PT10M

2. Heat Fat

   Place the skillet over medium heat and add 2 Tbsp butter and 3 Tbsp olive oil. Let melt and heat together.

   Time: PT2M

   Temperature: Medium heat

3. Sauté Peppers

   Add the diced sweet green peppers, half of the hot green pepper, and half of the red pepper. Cover with the lid and let steam for about 5 minutes until softened.

   Time: PT5M

   Temperature: Medium heat

4. Cook Tomatoes

   Uncover, add the diced tomatoes and a pinch of salt. Cover again and cook for another 5 minutes until the tomatoes soften.

   Time: PT5M

   Temperature: Medium heat

5. Create Sauce Texture

   Using the back of a spoon or a potato masher, gently crush some of the tomatoes to achieve a slightly chunky sauce. Do not over‑mash.

   Time: PT2M

6. Add Eggs

   Pour the lightly whisked eggs over the tomato‑pepper mixture. Stir gently, allowing the eggs to set but remain soft.

   Time: PT3M

   Temperature: Medium heat

7. Melt Cheese

   Scatter the torn Kashar cheese over the top, cover the skillet, and let melt for about 2 minutes.

   Time: PT2M

   Temperature: Medium heat

8. Serve

   Slide the menemen onto a serving plate, garnish with fresh herbs if desired, and serve immediately with crusty Turkish bread.

   Time: PT1M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

15 g

Fat

35 g

Fiber

5 g

Ingredient Substitutions

• Instead of Tomatoes: Canned diced tomatoes
• Instead of Light Green Sweet Peppers: Bell peppers
• Instead of Dark Green Hot Pepper: Jalapeño, Anaheim pepper
• Instead of Red Pepper: Red bell pepper
• Instead of Butter: Margarine
• Instead of Olive Oil: Vegetable oil
• Instead of Eggs: Egg substitute
• Instead of Kashar Cheese: Feta (Beyaz peynir), Mozzarella
• Instead of Salt: Sea salt

Equipment Needed

• Copper Skillet (or stainless steel/cast iron pan)
• Lid for skillet
• Chef's Knife
• Cutting Board
• Wooden Spoon or Spatula
• Mixing Bowl
• Measuring Spoons

Critical Steps — Do Not Skip

• Sauté peppers with lid to steam and soften evenly.
• Cook tomatoes covered to retain moisture and achieve a sauce base.
• Gently mash tomatoes without turning the mixture into a puree.
• Lightly whisk eggs and add them to the pan for a creamy texture.
• Melt Kashar cheese just until soft; over‑cooking makes it rubbery.

Chef Tips from the Video

• Use a mix of tomato varieties for depth of flavor – a sweet pink tomato plus a meatier plum tomato.
• If you like a bit of heat, keep the seeds of the hot pepper; otherwise remove them.
• A splash of water or a tiny knob of butter can rescue a dry pan before adding eggs.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on low heat.

Freezer: Not recommended; texture of eggs and cheese changes.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Dice tomatoes and peppers up to 2 hours ahead and keep refrigerated.
• Whisk eggs and cover the bowl; refrigerate until ready to cook.
• Pre‑tear the Kashar cheese and store in a small container.