Kitchen · Istanbul · Türkiye

Menemen

Breakfast in Istanbul is a table, not a meal. Menemen is the pan that arrives sizzling in the middle of it, and the debate starts at once: onions or no onions? Istanbul has been arguing about it for generations.

• OriginIstanbul · Türkiye
• Time20 min
• Servings2

Ingredients

• 2 tbsp olive oil (or 20 g butter)
• 1 small onion, finely chopped (optional, see tip)
• 2 long green peppers (çarliston or sivri), sliced
• 3 ripe tomatoes (about 400 g), grated or finely chopped, skins discarded
• 4 eggs
• ½ tsp salt
• ½ tsp pul biber (Aleppo-style chilli flakes)
• Bread, to serve

Steps

1. Heat the oil in a small frying pan (ideally a copper sahan) over medium heat.
2. If using onion, cook it for 3–4 minutes until soft.
3. Add the peppers and cook for 4–5 minutes until they soften.
4. Add the tomatoes and salt. Simmer for 6–8 minutes, until most of the liquid has cooked off.
5. Crack in the eggs. Stir gently a few times for soft, loose curds, or leave them whole if you prefer them that way.
6. Take it off the heat while the eggs are still a little runny. Sprinkle with pul biber and serve in the pan, with bread for dipping.
7. If you're pregnant, cooking for young children or older people, cook the eggs until fully set.

Variations

Onion or no onion is the classic split. Some add white cheese (beyaz peynir), kaşar or sucuk, and some cooks leave the eggs unstirred.

Local tip: Use the ripest summer tomatoes you can find, and eat straight from the pan. Sharing the pan is part of the dish.

Allergens: egg; milk (if using butter, white cheese or kaşar); gluten (bread to serve).

Educational information about food and cooking, not medical or nutritional advice. Check the allergens on each recipe and on product labels, and adapt the recipes to your needs.