Authentic Turkish Menemen with Runny Eggs and Crusty Bread Step-by-step instructions

Before you start

Before cooking, chop the peppers and have the tomatoes, eggs, cheese, and parsley ready. Set a large skillet on the stove and measure the olive oil. If using feta, crumble it; if using mozzarella, grate it.

Have a lid for the skillet within reach. Warm the bread in the oven or toaster just before serving, so it is crusty on the outside and soft inside. Keep everything close to the stove, as the cooking moves quickly once the tomatoes go in.

Instructions

Building the Sauce

1. 1Sizzle the Peppers and Tomatoes
   Heat the olive oil in a large skillet over medium heat. Add the chopped green and red bell peppers and cook, stirring occasionally, until they begin to soften, about 3 minutes. Nestle the whole ripe tomatoes into the skillet, letting them sizzle in the hot oil. Cook for 2 minutes, then use kitchen tweezers to peel away the loosened skins. Continue cooking until the tomatoes are very soft and starting to break down.
   Look for The peppers are tender and the tomatoes have released their juices, creating a bubbling, aromatic base.
   Tip Peeling the tomatoes while they cook is easier than blanching them beforehand; the skins slip off with a gentle tug.
2. 2Crush the Tomato Mixture
   Use a potato masher to crush the softened tomatoes directly in the skillet. Mash until you have a chunky, vibrant red sauce. Season with salt and black pepper to taste. Let the sauce bubble gently for 2 to 3 minutes, allowing it to thicken slightly.
   Look for The sauce is thick enough to hold its shape when stirred, with a deep red color and glossy sheen.
   Tip Do not over-mash; leaving some tomato chunks adds texture to the final dish.

The peppers are tender and the tomatoes have released their juices, creating a bubbling, aromatic base. The sauce is thick enough to hold its shape when stirred, with a deep red color and glossy sheen.

The kitchen smells of sweet peppers and ripe tomatoes, and the oil sizzles gently. Taste the sauce and adjust seasoning before adding the eggs.

Cooking the Eggs

3. 3Crack in the Eggs
   Reduce the heat to low. Crack the eggs directly into the bubbling tomato sauce, spacing them evenly. Let them sit for a few seconds, then use a spoon or spatula to gently swirl the egg whites into the sauce, leaving the yolks whole and centered.
   Look for The whites begin to set and swirl through the red sauce while the yolks remain bright and intact.
   Tip Swirl gently to avoid breaking the yolks; the whites should just begin to set in the hot sauce.
4. 4Add the Cheese
   Scatter the crumbled feta or grated mozzarella evenly over the simmering eggs. Cover the skillet with a lid and cook for 2 to 3 minutes, until the cheese melts and the egg whites are set but the yolks are still moist and tender.
   Look for The cheese melts into a gooey blanket over the eggs, and the sauce bubbles gently around the edges.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If using feta, it will soften but not melt completely; mozzarella provides a stretchy pull.

The egg whites are set and swirl through the red sauce, while the yolks remain bright and intact. The cheese melts into a gooey blanket, and the sauce bubbles gently around the edges. The aroma becomes richer with the addition of eggs and cheese. The whites are no longer translucent, and the yolks are still moist and tender.

Finishing and Serving

5. 5Garnish and Serve
   Remove the skillet from the heat. Scatter the chopped fresh parsley over the top. Serve immediately, straight from the skillet, with warm crusty bread for dipping into the runny yolks and cheesy sauce.
   Look for The parsley adds a fresh green contrast, and the bread is ready to scoop up every bit of sauce and yolk.
   Tip Bring the skillet to the table for a rustic presentation; the residual heat keeps the dish warm.

The parsley adds a fresh green contrast, and the bread is ready to scoop up every bit of sauce and yolk. The dish is glossy and inviting, with steam rising from the skillet. The cheese pulls stretchy strands, and the yolks are still runny. Serve immediately, straight from the skillet, with warm crusty bread.

Common mistakes

A common mistake is cooking the tomatoes over too high heat, which can cause them to burn before they soften. Keep the heat medium and stir occasionally. Another issue is overcooking the eggs, which turns the yolks hard and rubbery; remove the skillet from the heat while the yolks are still glossy.

Skipping the lid means the whites take longer to set, and the cheese won't melt evenly. Finally, don't skip the resting time after cooking; the residual heat finishes the dish.

How to tell it’s done

The menemen is done when the egg whites are fully set and no longer translucent, but the yolks are still moist and tender. The cheese should be melted and bubbling, and the sauce should be thick enough to hold its shape when stirred.

If you prefer your eggs cooked through, continue to cook for another minute or two, but the traditional texture is with soft yolks. The internal temperature of the eggs should reach at least 160°F (71°C) if you want them fully set.

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