Turkish
Menemen
Soft Turkish eggs cooked with tomatoes, green peppers, butter, olive oil, and pul biber.
4 servings · 15 minutes prep · 20 minutes cook
Ingredients
Menemen
- 3 tbsp
- 3, Turkish sivri or mild long peppers, sliced
- 4 large, peeled if desired, diced
- 1 tsp, plus more to taste
- 1 tsp, Turkish chile flakes, plus more for serving
- 1/4 tsp, freshly ground
- 5 large, lightly beaten; pasteurized if served loose
- 1 tbsp, optional, for richness
Directions
Cook the Tomato-Pepper Base
- Heat olive oil in a skillet over medium heat. Add green pepper and cook for 5 to 7 minutes, until softened and fragrant.
- Add tomato, fine salt, pul biber, and black pepper. Simmer for 8 to 10 minutes, until saucy and slightly thickened.
Add the Eggs
- Reduce heat to low. Stir in unsalted butter if using.
- Pour in egg and fold gently for 2 to 3 minutes, until softly set and glossy; use pasteurized eggs if they will remain loose.
- Remove pasteurized eggs from the heat while still loose, before carryover heat firms them. With standard eggs, continue folding until they reach {{temperature:160°F}}. Sprinkle with more pul biber and serve immediately.
