Menemen Recipe

A superb Turkish dish, these loose and creamy scrambled eggs are sweet, gently spiced and fruity. Another meal that, once you’ve made it once, is likely to become a staple brunch (or supper) dish. There are a handful of ingredients and spices to collate, but it’s quick to come together once you have them. This is heavily based on a menemen recipe by the cookbook writer Meliz Berg, as I’ve found her method can’t be bettered – also, her garnish of fried halloumi is a cracking touch. 

This recipe is extracted from Good Eggs by Ed Smith (Quadrille, £22), Photography by Sam A Harris 

TRY: Check out Ed Smith's recipes for Savoury Eggs Bread & Tamagoyaki!


Ingredients for Menemen


How to make Menemen

  1. Assemble and prepare all the ingredients before beginning to cook. 
  2. In a medium-large saute pan, gently soften the onion in the olive oil with a big pinch of salt for around 10 minutes without colouring. 
  3. Add the butter and peppers, and cook for 4–5 minutes, then stir in the red pepper paste, spices, oregano and teaspoon flaky salt. 
  4. Pour in the coarsely grated tomatoes and simmer for 3 minutes. 
  5. Add the eggs to the pan, quickly piercing and stirring them with a wooden spoon. Cook gently so that the eggs dissipate among the tomatoes and peppers, removing from the heat before the eggs seize. Keep stirring for 1 minute more as the residual heat thickens the dish. 
  6. Garnish with parsley, a squeeze of lemon juice, a glug of olive oil, a sprinkling of extra pepper flakes plus the fried halloumi (if using). Serve immediately, with fresh bread for dipping and scooping. 
  7. ALSO CONSIDER: Garnishing with crumbled feta instead of fried halloumi. 
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