Menemen Turkish Kahvaltı Scrambled Eggs with Green Pepper
Serving Menemen
I love to cook this in a large skillet so as to have enough space for the eggs. And it’s lots of fun sharing with your loved ones using the same dish or skillet in which it is cooked.
With menemen it’s amazing when someone dips a freshly baked piece of bread and dips it into the delicious sauce with a creamy texture.
So if you don’t know what to serve with menemen for breakfast just follow the Turkish breakfast traditions and you won’t be sorry!. Accompany the menemen with bread, olives, feta cheese, honey, yogurt-cucumber dip, jams, and even fries!
Honestly, you cannot miss drinking 2 or 3 cups of cay tea with it to start your day.
Health Info
- Calories: 226.98
- Sugar: 4.61
- Sodium: 420.77
- Fat: 15.98
- Carbohydrates: 8.54
- Fiber: 1.71
- Protein: 12.29
More Egg Brunch Recipes:
- Boiled Eggs Soldiers – for the perfect runny egg.
- Tamago sando japanese egg sandwich
- Oat Banana Pancake – for a pancake with additional protein
- Easy Mini Egg White Omelette Bites
- Potato Bacon Frittata – another recipe by Ina Garten
- Smoked Salmon Quiche – a recipe with asparagus by Mary Berry
More Breakfast Recipes:
Traditional Menemen Recipe
Description
Ingredients
- 1 tbsp Olive oil
- 1 Green Pepper finely chopped
- 4 Roma Tomatoes finely chopped or grated
- ¼ tsp Black Pepper ground
- ¼ tsp Salt
- 4 Eggs medium
Instructions
- In a large skillet, heat the oil.
- Add the red pepper together with the salt and pepper and cook until soft.
- Add the chopped tomatoes and stir occasionally for a few minutes until they are soft and some water is evaporated .
- Mix the eggs with the tomatoes and stir occasionally leaving the texture of the sauce creamy
- Serve, optionally with some chopped green onions on top for garnish and serve hot with fresh bread.
- Stir the eggs constantly to prevent them from sticking to the pan/skillet.
- Don’t overcook the eggs cause menemen is supposed to have a creamy spreadable texture.
- Optionally sprinkle feta or white cheese before serving
- Replace the green pepper with the red pepper
- Saute one yellow onion and garlic clove together with the green pepper.
- Leave space in the skillet to crack open the eggs and cook them as a whole.
Menemen vs Shakshuka
» Cooking the other Shakshuka (Tunisian Origin)
- For Shakshuka add one chopped onion and garlic. I admit to using garlic powder very often or nothing at all especially in the morning. Fry for a few minutes until the onions become soft and translucent.
- After a couple of minutes, add the sliced or chopped red pepper (instead of the green pepper) together with some of the green onions, and the ¼ tsp black pepper, and the ¼ tsp cayenne pepper, mixing everything thoroughly. Cover with a lid and leave for a couple of minutes on medium heat until the red peppers are well cooked. Usually, the red pepper contains lots of moisture, and if you cover it with a lid the moisture is kept in the skillet thus avoiding drying too much the mixture.
- When the red pepper is almost cooked, add the chopped tomatoes or tomato sauce and leave to simmer for a few minutes.
- Make room for the eggs using a spoon, breaking the eggs into the hollows,
- Let it simmer uncovered until slightly cooked for 5 minutes to have runny yolks or 10 minutes if you prefer well-cooked eggs
FAQs
Shakshuka and Menemen are two slightly different dishes.
⭐We cook the eggs whole in Shakshuka whereas, for the Turkish Menemen we do scrambled eggs mixed in the tomato mixture.
⭐Moreover, Shakshuka contains red pepper but Turkish Menemen use green pepper.
⭐The combination of spices could vary in both dishes as well. Shakshuka has a Tunisian origin but the other one is Turkish.
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