Menemen is a popular egg and tomato dish in Turkish cuisine. It’s a little saucy and you will notice that some have a sauce on the bottom, mine does not, most times it’s runny, but in the picture below it is not. It is a family favourite, and we make it every weekend.
What you will need:
- 4-5 eggs
- 1/2 chopped green or red pepper
- 1-2 green onions
- 1 onion
- 1 heaping tbsp red pepper paste
- 1 tbsp tomato paste
- 1/4 cup finely chopped fresh parsley (optional)
- 1 tomato chopped up
- olive oil
- ginger garlic paste if desired
You can add more, I just wrote down approximate amounts as I don’t measure when I cook eggs, so just add as you go and taste and adjust as needed.
In a frying pan add a good drizzle of olive oil, add in the onions and peppers cook until tender, add in the pepper and tomato paste, cook until paste is hot, then you can add a little water to make it saucy, add in the tomato, season with salt. Once the tomato base is cooked, you can add the eggs.
Crack eggs in a bowl and whisk the eggs, pour the eggs over the mixture and quickly stir together, cook on medium heat. Season with salt.
I don’t always crack the eggs in the bowl, sometimes we just crack them on top and quickly stir it in.
If you want you can just add eggs as is like shakshuka.
My husband added garlic ginger paste one day and it made it taste so good, so if you have any you can use about a tablespoon and add it when you add the tomato paste, if you don’t have any no worries, it isn’t necessary and we don’t always add it.