Ingredients:

• Bell pepper – 300 g, chopped
• Eggs – 6
• Chopped tomatoes – 500 ml (or about 2 large tomatoes)
• Bulb onion – 130 g (1 medium onion), chopped
• Garlic – 4 cloves, minced
• Scallions – 4 stalks, chopped
• Vegetable oil – 3 tablespoons
• Salt – ½ teaspoon
• Ground black pepper – ¼ teaspoon
• Sugar – 1 teaspoon
• Fresh mint leaves – from 1 stem, chopped

You Will Need:

• A cast-iron pan or any heavy-bottomed pan
• Carving board for chopping vegetables

Step-by-Step Instructions:

Step 1: Prepare the Vegetables

1. Chop the Vegetables: Begin by chopping the bulb onion, scallions, and bell peppers into small, uniform pieces. Mince 4 cloves of garlic and set aside.
2. Chop the Tomatoes: If you’re using fresh tomatoes, chop them finely or pulse them in a food processor to make a chunky sauce. Alternatively, you can use 500 ml of canned chopped tomatoes.

Step 2: Sauté the Vegetables

1. Heat the Pan: Heat a cast-iron or heavy-bottomed pan over medium heat and add 3 tablespoons of vegetable oil. Once the oil is hot, add the chopped onions and bell peppers.
2. Fry the Vegetables: Cook the onions and bell peppers for about 6 minutes, stirring frequently until they soften and become lightly golden. Be careful not to burn them; adjust the heat if necessary.

Step 3: Add the Tomatoes and Seasoning

1. Add the Tomatoes and Garlic: Stir in the chopped tomatoes and minced garlic. Let the mixture cook for 2-3 minutes, allowing the garlic to release its aroma and the tomatoes to start breaking down.
2. Season the Sauce: Add ½ teaspoon of salt, ¼ teaspoon of ground black pepper, and 1 teaspoon of sugar. Stir in the chopped scallions and let the mixture simmer over low heat for about 10 minutes. Stir occasionally to prevent sticking. The sauce should thicken slightly as the water from the tomatoes evaporates.

Step 4: Add the Eggs

1. Make Spaces for the Eggs: Using a spoon, create small wells or holes in the vegetable mixture, spaced evenly across the pan. These should be deep enough to expose the bottom of the pan.
2. Add the Eggs: Crack the eggs directly into the wells. Take care not to break the yolks, as the whole egg is a key part of the presentation.

Step 5: Cook the Eggs

1. Simmer the Eggs: Reduce the heat to low and allow the eggs to cook gently for about 5-6 minutes. As they cook, you can lightly stir the egg whites into the vegetable mixture, but avoid disturbing the yolks. This will create a creamy texture while leaving the yolks intact and runny.
2. Check for Doneness: The eggs are ready when the whites are fully set, but the yolks remain soft and slightly runny. If you prefer fully cooked yolks, cover the pan for an additional 2-3 minutes.

Step 6: Garnish and Serve

1. Garnish: Sprinkle the finished dish with chopped fresh mint leaves and some more chopped scallions for a burst of freshness.
2. Serve Hot: Serve the menemen hot, straight from the pan, accompanied by fresh white bread. The bread is essential for scooping up the delicious sauce and runny yolks.

Cooking Tips:

• Freshness of Ingredients: Use the freshest vegetables possible, especially tomatoes, as they are the key to creating a rich, flavorful base. If tomatoes are out of season, canned tomatoes will work well too.
• Cooking the Eggs: Keep the heat low when cooking the eggs to ensure they cook evenly and gently. This helps to achieve a creamy consistency in the whites while keeping the yolks runny.
• Adjusting Spices: Feel free to adjust the seasoning to your liking. Some people enjoy adding a pinch of red pepper flakes or paprika for a bit of heat.
• Vary the Herbs: If you don’t have fresh mint on hand, parsley or cilantro can also be used as a garnish to provide a fresh contrast to the savory sauce.

Storage:

• Refrigeration: Menemen is best served fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. To reheat, warm the menemen gently in a skillet over low heat.
• Freezing: This dish is not ideal for freezing, as the eggs may become rubbery upon reheating.

Nutritional Facts (Per Serving, Based on 4 Servings):

• Calories: 220-250 kcal
• Protein: 12-14 g
• Fat: 14-16 g
• Carbohydrates: 10-12 g
• Fiber: 2-3 g
• Sugar: 4-5 g
• Sodium: 400-500 mg

Menemen is a nutrient-dense dish that provides a healthy balance of protein, fiber, and essential vitamins from the vegetables. The eggs provide high-quality protein, while the bell peppers and tomatoes contribute antioxidants like vitamin C. The moderate fat content comes from the vegetable oil used for cooking.

Frequently Asked Questions (FAQs):

1. Can I add meat to this dish? Yes, you can add some diced sausage, Turkish sucuk, or even ground beef to the menemen if you prefer a heartier dish. Cook the meat separately and mix it into the vegetable base before adding the eggs.

2. Can I make this dish without onions? If you prefer to skip the onions, you can still make a delicious menemen. The garlic, tomatoes, and peppers will provide enough flavor, though the onions do add sweetness and depth to the dish.

3. What’s the best bread to serve with menemen? Menemen is traditionally served with fresh white bread or a Turkish flatbread like pide. You can also serve it with whole-grain or sourdough bread for a different flavor.

4. Can I prepare this dish in advance? Menemen is best enjoyed fresh, especially because of the eggs. However, you can prepare the tomato and vegetable base in advance and reheat it before adding the eggs for a quicker breakfast option.

5. How do I prevent the eggs from overcooking? To prevent overcooking the eggs, keep the heat on low and monitor them carefully. You can cover the pan with a lid to help cook the whites without overcooking the yolks.

Conclusion:

Menemen is a comforting and flavorful Turkish dish that’s perfect for breakfast, lunch, or dinner. The combination of gently cooked eggs and a rich vegetable base makes it a satisfying meal that’s both healthy and delicious. With just a few basic ingredients, you can create this impressive dish in under 30 minutes. Whether you serve it for a weekend brunch or a quick weekday meal, menemen is sure to become a favorite in your recipe rotation. Don’t forget to serve it with fresh bread to soak up all the delicious sauce and yolk!