I actually love this. It is so delicious and juicy. The reason there is some shadow on the picture is because I couldn’t wait to eat it up and was not careful to take a good enough picture. I know that next time will be the same, so I am posting it anyway and hope you understand.
As usual, there are again many different versions for this dish. Some like it scrambled, others add mushrooms and onions. This is the most simple, straight forward one and it is my favorite. I can have it for breakfast, lunch or even for dinner. It is generally prepared when you are lazy or have nothing left at home or simply because you miss it.
You can find menemen also in brunch-serving restaurants in Turkey too. Generally they will ask you whether you want them scrambled or not. I prefer it with the eggs as they are in the picture and dip my bread into it. Aaah, this is so difficult to write, even when I am full.
All you need is several green fresh peppers. They can be hot if you like. My husband likes menemen with really hot peppers. I have to wash my hands several times to get rid of the hot that gets on my fingers. I have to watch out not to use the same knife and spoon for mine. So just guess how hot his menemen is. Chop the peppers to small cubes and stir cook with a tablespoon of butter. Please do not use olive oil or other kind of oil with eggs. The vitamins in the eggs come out better and taste by far much better with butter.
Then pick mid sized 2-3 tomatoes and peel them. Peeling tomatoes sound strange to many women, but when you cook tomatoes without peeling, they leave out their peel and this doesn’t look or taste when your serve. There are many tricks for peeling tomatoes;
- if you have a gas stove, you can stick a fork into the tomato and roast it slightly and you will see the peel with split make it easy for you to tear it away, or
- make an x with a knife on the bottom of each tomato; add water to a pot, bring to boil and add the tomatoes, keep in water until the x starts to widen up, take out the tomatoes soak into iced water and see how easy you can peel, or
- you can peel them with a peeler or a knife as if you were peeling an apple.
It is totally up to you which method you would choose. I generally go ahead with the third one. I don’t have a gas stove, and now I am so much used to peeling tomatoes it is some what easy for me.
Back to menemen, peel your tomatoes and cut to cube. Add to the skillet as soon as the green peppers are giving in – that is they are looking like they are almost ready to greet the eggs. Cook until the tomatoes are some what blended. I like them cooked very little. You can cook until they are mushed if you choose. Add salt and stir at this stage. You should not add salt on the eggs before you close the heat.
Then slowly break the eggs in the middle. Don’t mix, lower the heat. Cook until the white is cooked, but the yolk is still soft. Sprinkle with freshly grounded black pepper. Enjoy with fresh bread.