Turkish Menemen

Ingredients

• 4 units Ripe tomatoes (peeled and diced)
• 2 units Fresh onions (finely sliced)
• 4 units Mild peppers (seeded, sliced into rounds)
• 4 units Eggs (at room temperature)
• 150 g Mozzarella (cut into small cubes or grated)
• 1 tablespoon Olive oil (for cooking)
• 1 teaspoon Salt
• 1 teaspoon Ground cumin
• 1 teaspoon Sweet paprika

Instructions

1. Prepare the vegetables and cheese

   Slice both onions, cut the peppers into rounds removing the seeds, peel the tomatoes and dice them, then cut the mozzarella into small cubes (or grate it).

   Time: PT5M

2. Heat the olive oil

   Pour 1 tablespoon of olive oil into the pan and heat over medium heat until it shimmers.

   Time: PT2M

   Temperature: medium

3. Sauté onions and peppers

   Add the sliced onions and pepper rounds to the pan. Sauté for 5 minutes, stirring regularly until they become translucent.

   Time: PT5M

   Temperature: medium

4. Cook the tomatoes with spices

   Stir in the diced tomatoes, 1 teaspoon of salt, 1 teaspoon of cumin and 1 teaspoon of sweet paprika. Simmer for 10 minutes over medium heat until the mixture reduces and forms a thick sauce.

   Time: PT10M

   Temperature: medium

5. Add the eggs

   Crack the eggs directly onto the tomato sauce. Gently scramble by mixing with the spatula until the eggs begin to set but stay fluffy.

   Time: PT5M

   Temperature: medium

6. Incorporate the mozzarella

   Scatter the mozzarella cubes (or grated cheese) over the mixture. Let melt for 2 minutes, covering the pan lightly if needed.

   Time: PT2M

   Temperature: medium

7. Serve

   Remove from heat, transfer the menemen to a serving dish and enjoy immediately with crusty bread.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

10 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ripe tomatoes: Canned tomatoes, drained
• Instead of Fresh onions: Yellow onion
• Instead of Mild peppers: Sweet bell pepper
• Instead of Eggs: Plant‑based egg substitute
• Instead of Mozzarella: Mild string cheese, Mild cheddar‑type grated cheese
• Instead of Olive oil: Vegetable oil
• Instead of Ground cumin: Smoked paprika
• Instead of Sweet paprika: Hot paprika

Equipment Needed

• Large skillet
• Chef's knife
• Cutting board
• Wooden or silicone spatula
• Bowl for beating eggs
• Measuring spoons

Critical Steps — Do Not Skip

• Sauté onions and peppers without burning them
• Reduce the tomatoes until a thick sauce forms
• Cook the eggs over medium heat to keep a creamy texture
• Melt the mozzarella without scorching it

Chef Tips from the Video

• Choose very ripe tomatoes for a naturally sweet sauce.
• Add a small pinch of sugar if the tomatoes are very acidic.
• Serve with pita bread or lightly toasted whole‑grain bread.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 1 to 2 days.

Freezer: Not recommended, eggs and cheese lose their texture.

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

Make-Ahead Tips

• Pre‑cut the vegetables and keep them in a covered bowl in the refrigerator.
• Tomato sauce can be prepared ahead and gently reheated before adding the eggs.