Menemen is a Turkish dish which includes egg, onion, tomato, green capsicums, and spices such as ground black pepper, ground red pepper, salt, oregano, and mint. Black or green olives can also be included as ingredients. Turkish meat products such as sucuk (a spicy sausage) or pastırma (thinly sliced dried cured beef) can be added, although this strays from the traditional recipe. The eggs are scrambled. It is cooked with olive oil or sunflower oil. The dish is similar to Shakshouka, but the eggs are always scrambled.
Menemen is commonly eaten for breakfast and served with bread.
- 2 tablespoons olive oil
- 2 medium onions, sliced
- 1 red or green capcicum, halved deseeded and sliced
- 1-2 red chillies, deseeded and sliced
- 400 g can chopped tomatoes
- 1-2 teaspoons caster sugar
- 4 eggs
- small bunch parsley, roughly chopped
- 6 tablespoons thick, creamy plain yoghurt
- 2 garlic cloves, crushed
- Heat the oil in a heavy-based frying pan. Stir in the onions, pepper and chillies. Cook until they begin to soften. Add the tomatoes and sugar, mixing well. Cook until the liquid has reduced, season.
- Using a wooden spoon, create 4 pockets in the tomato mixture and crack the eggs into them. Cover the pan and cook the eggs over a low heat until just set.
- Beat the yogurt with the garlic and season. Sprinkle the menemen with parsley and serve from the frying pan with a dollop of the garlic-flavoured yoghurt.