Turkish menemen.

We present our take on the delicious Turkish breakfast dish; menemen.

A tasty scrambled egg with green peppers and tomato, flavoured with oregano, thyme & paprika.

It’s important to use fresh, juicy tomatoes and fresh eggs.

Have a listen to Café Anatoli while you cook or eat.

Turkish Menemen.
Print Recipe
This dish goes well with a nice Turkish tea, but you'll want to make it right. Find out more, and see adaptations to the recipe, below. Check allergy advice on ingredients and ensure all food is cooked thoroughly.
Servings Prep Time
4 Persons 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
4 Persons 10 Minutes
Cook Time
20 Minutes
Turkish Menemen.
Print Recipe
This dish goes well with a nice Turkish tea, but you'll want to make it right. Find out more, and see adaptations to the recipe, below. Check allergy advice on ingredients and ensure all food is cooked thoroughly.
Servings Prep Time
4 Persons 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
4 Persons 10 Minutes
Cook Time
20 Minutes
Ingredients
Servings: Persons
Instructions
  1. Warm the olive oil in a pan or wok and add the finely chopped green peppers along with the herbs and spices. Cook on a medium heat for about 5 minutes or until the peppers are softened. Try not to let them brown.
  2. Stir in the chopped tomatoes (it's important that the tomatoes are as fresh and juicy as possible). Simmer for about 6-8 minutes. Season with salt as desired.
  3. Pour in the eggs and cook while whisking for about 2-3 minutes if you like your eggs thoroughly cooked.
  4. Serve with a white Turkish bread and tea.
Recipe Notes

Conurbation Club Turkey Turkish

Adaptations:

If you prefer your eggs runny reduce the cooking time to 1 minute. Ensure the eggs are fresh and in-date.

Adjust the herbs and spices as preferred.

What makes a good Turkish tea?

Turkish tea (çay) pronounced is popular throughout Turkey, Northern Cyprus and many Balkan countries.

It is traditionally made in a tea kettle called a çaydanlık and is served koyu (dark) or açık (light/weak).

Tea is drunk from small glasses so as to show its colour and can be sweetened with cubes of beet sugar.

We found a good article on Istanbul Kitchen here.

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