Fried Eggs - Sunny Side Up
Eggs gently cooked in butter in a shallow pan and finished with pul biber.
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Turkish Scrambled Eggs
Menemen
Eggs gently scrambled into a rich tomato and green-pepper base, served straight from the pan.
- Prep
- 10 min
- Cook
- 20 min
- Rest
- 0
- Total
- 30 min
- Servings
- 2
Ingredients
- 4 Eggs (large), lightly beaten
- 3 Tomatoes (ripe), washed and grated; skins discarded
- 2 Peppers (green, long), washed, deseeded and sliced
- 2 tbsp Olive oil (extra-virgin)
- Table salt, to taste
- Pepper flakes (red; pul biber), to finish, as needed (optional)
- Bread (wheat, crusty), to serve, as needed (optional)
Method
Warm the oil in a wide frying pan over medium-low heat. Add the peppers and cook for 4–5 minutes, stirring, until softened.
Add the grated tomatoes and a little salt. Simmer for 8–12 minutes, stirring occasionally, until the watery liquid has reduced to a thick, juicy sauce.
A spoon drawn through the base leaves a brief trail; the sauce is moist rather than watery.
Reduce the heat to low. Pour in the beaten eggs and fold gently through the tomato mixture. Cook until the egg curds are set throughout, with no runny egg remaining; allow extra time as needed. Keep the curds tender by avoiding high heat.
Set egg curds remain moist from the tomato sauce. Egg doneness cannot be judged from the sauce alone.
Remove from the heat. Add pul biber if using and serve immediately with bread. Wash hands and utensils that touched raw egg.
Cooking guidance
Grated ripe tomatoes make a juicy base. Cook away excess water before adding the eggs, then fold gently to keep the curds tender. Use a wide pan for larger batches.
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