Ingredients
Scale
- Olive Oil: 2-3 tablespoons (extra virgin preferred for flavour)
- Onion: 1 medium, finely chopped (about 1 cup)
- Green Peppers: 2 medium, Turkish green peppers (sivri biber) or 1 large green bell pepper, deseeded and chopped. If using sivri biber, you might want 3-4 depending on size.
- Red Bell Pepper: 1/2 large, deseeded and chopped (optional, for colour and sweetness)
- Garlic: 2-3 cloves, minced (optional, but adds depth)
- Tomatoes:
- 4–5 large ripe tomatoes (about 600-700g), peeled and finely chopped (see tips for easy peeling). Alternatively, use:
- 1 can (14.5 oz / 400g) crushed or diced good-quality tomatoes, undrained.
- Spices:
- Paprika: 1 teaspoon (sweet or smoked)
- Pul Biber (Aleppo Pepper Flakes): 1/2 – 1 teaspoon, or to taste (adjust for desired heat). Can substitute with regular red pepper flakes, but use less.
- Dried Oregano: 1/2 teaspoon
- Salt: 1/2 teaspoon, or to taste
- Black Pepper: 1/4 teaspoon, or to taste
- Eggs: 4-6 large, free-range if possible
- Fresh Parsley: 2-3 tablespoons, chopped (for garnish)
- Feta Cheese: Crumbled, for garnish (optional, but highly recommended)
Instructions
- Prepare the Vegetables:
- Finely chop the onion.
- Deseed and chop the green peppers (and red bell pepper, if using) into small, bite-sized pieces.
- Mince the garlic cloves.
- If using fresh tomatoes: Score an ‘X’ on the bottom of each tomato. Blanch them in boiling water for 30-60 seconds, then transfer to an ice bath. The skins should peel off easily. Chop the peeled tomatoes finely. (Alternatively, you can grate large tomatoes on the coarse side of a box grater, discarding the skin).
- Sauté the Aromatics:
- Heat the olive oil in a large skillet or pan (a 10-12 inch cast iron or non-stick skillet works well) over medium heat.
- Add the chopped onion and sauté for 5-7 minutes, until softened and translucent, stirring occasionally.
- Add the chopped green peppers (and red bell pepper, if using) to the skillet. Cook for another 5-8 minutes, stirring occasionally, until the peppers are softened and slightly charred.
- Stir in the minced garlic (if using) and cook for another minute until fragrant, being careful not to burn it.
- Build the Tomato Base:
- Add the chopped fresh tomatoes (or canned crushed/diced tomatoes) to the skillet.
- Stir in the paprika, pul biber (Aleppo pepper flakes), dried oregano, salt, and black pepper. Mix well to combine all the ingredients.
- Bring the mixture to a gentle simmer. Reduce the heat to medium-low, cover the pan (optional, helps tomatoes break down), and let it cook for 10-15 minutes. Stir occasionally. The sauce should thicken slightly, and the flavours will meld. If it looks too dry, you can add a tablespoon or two of water. Taste and adjust seasoning if necessary.
- Add the Eggs:
- Once the tomato and pepper mixture has thickened to your liking, you have two main options for adding the eggs:
- Option 1 (Classic Menemen – Slightly Scrambled): Crack the eggs directly into the tomato mixture. Using a spoon or spatula, gently break the yolks and lightly swirl them into the whites and the tomato sauce. Don’t overmix; you want streaks of white and yolk visible.
- Option 2 (Shakshuka-style – Whole Yolks): Use the back of a spoon to make small wells in the tomato mixture for each egg. Crack an egg into each well.
- Season the eggs lightly with a pinch of salt and pepper.
- Once the tomato and pepper mixture has thickened to your liking, you have two main options for adding the eggs:
- Cook the Eggs:
- Cover the skillet with a lid and cook on low heat for 3-7 minutes, or until the egg whites are set but the yolks are still runny (or cooked to your desired doneness). Keep a close eye on them to avoid overcooking. For runnier yolks, aim for the shorter cooking time.
- Garnish and Serve:
- Once the eggs are cooked to your liking, remove the skillet from the heat.
- Sprinkle generously with freshly chopped parsley and crumbled feta cheese (if using).
- Serve immediately, directly from the pan.
Nutrition
- Serving Size: One Normal Portion
- Calories: 250-350