Authentic Turkish Menemen Breakfast Skillet Step-by-step instructions

Before you start

Before beginning, ensure all vegetables are washed and prepped. Peel the tomatoes by scoring an 'X' on the bottom, blanching them in boiling water for thirty seconds, then transferring them to an ice bath to remove the skins easily.

Finely dice the peppers and tomatoes to ensure they cook down uniformly into a smooth, thick sauce. Have your eggs cracked into small bowls or ready to go, and ensure your shredded cheese is measured and within reach to maintain the timing of the final cooking phase.

Instructions

Sautéing the base

1. 1Sauté the peppers
   Place a copper sahan or skillet over medium heat. Add the butter and olive oil. Once the butter is melted and bubbling, add the finely diced green sivri peppers. Sauté the peppers, stirring occasionally, until they become tender and start to turn sweet, which should take about four to five minutes.
   Look for Peppers should be soft and fragrant.
   Tip Do not burn the butter; if it browns too quickly, lower the heat slightly.

The peppers should be soft, sweet, and lightly caramelized in the butter and oil mixture. The kitchen should smell fragrant and savory, indicating that the foundational flavors have been properly extracted.

Reducing the tomatoes

2. 2Simmer the tomato base
   Add the peeled and diced tomatoes to the skillet along with the red pepper flakes and sea salt. Stir well to combine. Allow the mixture to simmer over medium heat for approximately eight minutes, stirring occasionally, until the tomatoes have completely broken down into a thick, luscious, and juicy sauce.
   Look for The sauce should be thickened and juicy.
   Tip Peeling the tomatoes ensures a smoother, more refined sauce texture.

The mixture should transform into a thick, juicy, and vibrant red sauce. The tomatoes should have completely broken down, and the consistency should be stable enough to hold the eggs in place.

Poaching and melting

3. 3Cook the eggs and melt cheese
   Use a spoon to create three small wells in the tomato mixture. Crack one large egg into each well. Gently swirl the egg whites into the sauce while ensuring the yolks remain whole. Sprinkle the shredded kaşar cheese over the top, cover the pan with a lid, and cook for three minutes until the whites are set and the cheese is melted. Ensure the egg internal temperature reaches 160°F (71°C).
   Look for Cheese is melted and egg whites are opaque.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Watch the pan closely so the yolks stay runny.

The egg whites should be fully set while the yolks remain soft and golden. The kaşar cheese should be completely melted and stretchy, forming a delicious, gooey layer over the tomato and egg mixture.

Common mistakes

A common mistake is rushing the tomato reduction phase; the sauce needs time to simmer until it is thick and concentrated to provide the best flavor.

Another error is overcooking the eggs, which turns the yolks solid and loses the contrast between the creamy yolk and the savory sauce.

Finally, avoid using high heat throughout the process, as this can burn the butter or the bottom of the tomato sauce before the flavors have a chance to meld properly.

How to tell it’s done

The dish is considered done when the egg whites are opaque and fully set, and the kaşar cheese is melted and bubbling. The yolks should remain runny to provide a creamy texture when broken.

The internal temperature of the egg portion should reach 160°F (71°C) for food safety. The tomato base should have reduced into a thick, spoonable consistency that is not overly watery, ensuring it clings perfectly to the crusty bread used for dipping.

• Egg dishes: 160°F (71°C) in the thickest part