3–4Turkish long green peppers (sivri biber), or ½ green bell pepper, finely chopped
2mediumtomato, halved
2Tbspfinely chopped flat-leaf parsley, optional
4eggs
pul biber (Aleppo pepper), to serve (optional)
salt and pepper
How I make it
Heat a large frying pan over medium/low heat. Fry the onion and peppers, stirring regularly, in the olive oil until completely soft, but not coloured, 10–15 minutes.
Grate the tomatoes with the cut side against the coarse side of a box grater, until only the skin remains. Discard the skin.
When the onion and peppers are soft, add the grated tomato and chopped parsley. Simmer for 5–10 minutes, stirring regularly. Season with salt and pepper to taste.
Turn the heat down to low. Crack the eggs into the pan. Mix and cook until the eggs are as you like them, stirring constantly. Serve immediately, with an extra scattering of parsley, if you like.
Tips & notes
Personally, I like to mix only the egg whites with the tomato mixture (keeping the yolks whole) until the whites are cooked, then only break and mix in the yolks just before serving. This makes for an extra creamy and luxurious menemen.
Did you make this recipe?I'd love it if you'd be kind enough to leave a rating and a short comment.