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Turkish & coastal

Menemen (Turkish tomato-and-pepper eggs)

A thick tomato-pepper base with soft folded eggs and optional white cheese. Planned for Göcek, Turkey · 24 October–around 7 November 2026. Also works in a home kitchen. See the seasonal shopping and supplier guide.

2 portions25 min
Menemen (Turkish tomato-and-pepper eggs)

Step by step

  1. Dice and soften the pepperView full-size picture ↗

    1Dice and soften the pepper

    medium5 min
    • Remove pepper seeds; cut flesh into 5–8 mm pieces.
    • Heat oil over medium heat in a 24 cm pan and cook pepper for 4–5 minutes until softened, not blackened.
  2. Reduce the tomatoesView full-size picture ↗

    2Reduce the tomatoes

    medium-low8–10 min
    • Add tomatoes, salt and optional chilli.
    • Simmer uncovered for 8–10 minutes, stirring, until thick.
    • Draw a spatula through: the trail should stay visible briefly rather than immediately filling with watery juice.
    • Canned tomatoes may need longer.
  3. Fold in the eggs gentlyView full-size picture ↗

    3Fold in the eggs gently

    low2–4 min
    • Beat eggs briefly in a cup.
    • Lower heat and pour into the thick sauce.
    • Wait 20 seconds, then fold slowly with a spatula for about 2–4 minutes.
    • Stop when eggs form soft set folds with no runny raw egg; an egg-mixture temperature of 71 °C gives a conservative endpoint.
    • Avoid constant vigorous stirring into dry crumbs.
  4. Add cheese off the heatView full-size picture ↗

    4Add cheese off the heat

    1 min
    • Remove from the heat.
    • Add optional cheese in large soft crumbles; taste before extra salt.
    • Serve immediately from the pan with optional bread.
    • The base should be spoonable and glossy, not watery or dry.

Based on: Özlem Warren — menemen (tomato and pepper eggs)