Menemen Skillet with Melted Cheese and Runny Yolks

This menemen skillet is a Turkish classic that turns simple pantry staples into a golden, bubbling breakfast. Eggs are gently simmered in a spicy tomato-pepper sauce, then topped with melted kaşar cheese for a rich, creamy finish.

Ready in just 15 minutes, it is the ultimate one-pan meal for dipping crusty bread. The runny yolks create a luscious sauce that coats every bite. Whether for a leisurely weekend brunch or a quick weekday breakfast, this dish delivers bold flavor with minimal effort.

Menemen is a beloved Turkish breakfast dish that is both simple and deeply satisfying. This version features thinly sliced sivri peppers sautéed in butter and olive oil until fragrant, then simmered with ripe tomatoes and a pinch of red pepper flakes. Eggs are cracked directly into the bubbling sauce, and the whole skillet is topped with shredded kaşar cheese and covered until the cheese melts into a golden blanket.

The result is a hearty, one-pan meal that is perfect for dipping crusty bread. With just a handful of ingredients and about 15 minutes, this menemen brings the flavors of a Turkish breakfast table to your home. The runny yolks and melted cheese create a creamy, luxurious texture that is impossible to resist.

Ingredients

Why this recipe works

Sautéing the peppers in a mixture of butter and olive oil builds a rich, aromatic base. The butter adds a nutty depth while the olive oil keeps the peppers silky and prevents the butter from burning.

Cooking the peppers for three minutes until softened releases their natural sweetness, which balances the acidity of the tomatoes and the heat of the red pepper flakes. This step is essential for developing the complex flavor that makes menemen so memorable.

Cracking the eggs directly into the simmering sauce allows them to cook gently in the flavorful liquid. Swirling the whites into the sauce helps them set while the yolks remain creamy and slightly runny, creating a luscious texture.

Covering the skillet after adding the cheese traps steam, which melts the cheese evenly and helps the eggs finish cooking without overcooking the yolks. This technique ensures a cohesive, saucy dish that is perfect for dipping.

Notes and substitutions

Sivri peppers are long, thin Turkish peppers with a mild heat. If unavailable, use Italian frying peppers or Cubanelle peppers, which have a similar flavor and texture. For a spicier kick, leave some seeds in or add extra red pepper flakes. Kaşar cheese is a semi-hard Turkish cheese that melts beautifully; mild provolone or mozzarella are good substitutes. Use ripe, juicy tomatoes for the best sauce, and peel them for a smoother texture.

This recipe is cooked in a single skillet, so choose one that is wide enough to hold the eggs in a single layer. A 10-inch skillet works well. The dish is best served immediately, while the eggs are still glossy and the cheese is bubbling. If you prefer fully set eggs, cook them a bit longer, but the traditional version has runny yolks. Serve with crusty bread or warm pita for dipping.

• sivri peppers: Italian frying peppers or Cubanelle peppers, sliced thinly
• kaşar cheese: mild provolone or mozzarella, shredded
• red pepper flakes: 1/2 teaspoon Aleppo pepper for a milder heat

Equipment

• Large skillet with lid
• Wooden spoon or spatula
• Chef's knife
• Cutting board