One-Skillet Turkish Menemen with Eggs and Feta Step-by-step instructions

Before you start

Before you begin, dice the tomatoes, slice the peppers, and crumble the cheese. Lightly beat the eggs in a small bowl and chop the parsley. Have all the ingredients within reach.

The cooking itself is fast, so being organized means you can focus on the gentle simmer and the careful folding. If you are using a cast-iron skillet, set it over medium heat while you prep so it is evenly hot when you add the oil.

Instructions

Sauté and Simmer the Sauce

1. 1Sauté the aromatics and peppers
   Heat the olive oil in a 10-inch skillet over medium heat. Add the sliced Anaheim peppers and cook, stirring occasionally, until they begin to soften, about 2 minutes. Add the diced Roma tomatoes, sweet paprika, and dried oregano. Stir to combine and let the mixture cook for another minute, until the tomatoes start to release their juices.
   Look for The peppers are bright green and slightly tender; the tomatoes are just beginning to break down.
   Tip Keep the heat at medium so the tomatoes soften without scorching.

The peppers have softened and the tomatoes have released their juices, creating a thick, jammy sauce. The aroma is sweet and slightly smoky from the paprika and oregano. The mixture should be glossy and reduced, with no excess liquid. It should be thick enough that a spoon drawn through leaves a trail. This is the flavor base for the eggs, so take your time.

Fold in the Eggs

2. 2Simmer the tomato-pepper sauce
   Reduce the heat to low and let the tomato mixture simmer gently, uncovered, for 4 minutes. Stir occasionally. The sauce should thicken and become jammy, with the tomatoes breaking down into a cohesive mixture. If it looks too dry, add a splash of water.
   Look for The sauce is thick and glossy, with no excess liquid pooling.
   Tip A low simmer concentrates the flavors without reducing the sauce too much.

The eggs have been folded into the sauce and are just set, with large, soft curds that are still creamy and moist. The mixture looks glossy and cohesive, with the eggs and sauce intertwined. There should be no raw egg remaining, but the eggs should not look dry or rubbery. The skillet should be removed from the heat as soon as the eggs reach this point.

Finish and Serve

3. 3Fold in the beaten eggs
   Pour the lightly beaten eggs over the simmering tomato mixture. Using a spatula, gently fold the eggs into the sauce, pushing the cooked edges toward the center. Continue folding for 90 seconds, until the eggs are just set but still creamy and moist. Do not over-stir.
   Look for The eggs are set in soft curds, still glossy and tender, not dry.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Fold slowly to create large, soft curds; the residual heat will finish cooking the eggs.
4. 4Finish with cheese and parsley
   Remove the skillet from the heat. Sprinkle the crumbled beyaz peynir or feta cheese evenly over the top, then scatter the chopped fresh parsley. Serve immediately, directly from the skillet, with crusty bread for scooping.
   Look for The cheese softens slightly but holds its shape; the parsley adds a fresh green contrast.
   Tip Add the cheese after removing from heat so it melts just a little without becoming stringy.

The menemen is finished with a scattering of crumbled beyaz peynir and fresh parsley. The cheese softens slightly and the parsley adds a bright, herbaceous note.

The skillet is brought directly to the table, still sizzling, with warm bread on the side. The dish looks inviting, with the golden eggs and red sauce contrasting with the white cheese and green parsley.

Common mistakes

One common mistake is cooking the tomatoes over too high heat, which can cause them to scorch or become watery. Keep the heat low and simmer gently. Another is over-stirring the eggs, which breaks the curds into tiny pieces and makes the dish dry.

Fold slowly and stop while the eggs are still glossy. Also, be careful not to add the salt too early; the cheese is salty, so taste before adding any extra salt. Finally, serve immediately, as the eggs will continue to set as the skillet cools.

How to tell it’s done

The menemen is done when the eggs are set but still creamy and moist, with no raw liquid egg visible. The curds should be soft and glossy, not dry or rubbery. If you prefer your eggs fully cooked through, continue folding gently until they reach your desired doneness.

For food safety, the eggs should reach 160°F (71°C) if you are serving them to anyone with a compromised immune system or to pregnant women. The residual heat of the skillet will continue to cook the eggs after you remove it from the stove, so err on the side of slightly underdone.

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