Menemen Skillet with Melted Cheese and Runny Yolks Step-by-step instructions

Before you start

Before cooking, prepare all the ingredients: thinly slice the sivri peppers, peel and finely dice the tomatoes, and shred the kaşar cheese if not already shredded. Have the butter, olive oil, salt, and red pepper flakes measured and ready.

Crack the eggs into a small bowl, being careful not to break the yolks. Set a lid for the skillet nearby. Place a serving plate or bread basket on the table, as this dish is best enjoyed straight from the skillet. If using pasteurized eggs for safety, have them ready as well.

Instructions

Sauté the peppers and tomatoes

1. 1Sauté the peppers
   Heat the butter and olive oil in a large skillet over medium heat. Add the sliced sivri peppers and cook, stirring occasionally, until softened and fragrant, about 3 minutes.
   Look for Peppers become tender and release a sweet, peppery aroma.
   Tip Keep the heat medium so the butter browns without burning.
2. 2Add the tomatoes and seasonings
   Stir in the diced tomatoes, salt, and red pepper flakes. Cook over medium heat, stirring occasionally, until the tomatoes break down into a juicy sauce, about 4-5 minutes.
   Look for The sauce thickens slightly and turns a deep red.
   Tip If the tomatoes are not juicy, add a splash of water.

The peppers should be softened and fragrant, and the tomatoes should have broken down into a thick, juicy sauce. The mixture will be bubbling gently and smell sweet and slightly spicy. This phase takes about 7-8 minutes total.

Add the eggs and cheese

3. 3Crack in the eggs
   Crack the eggs directly into the bubbling sauce. Gently swirl the whites with a fork to incorporate them into the sauce, leaving the yolks intact and slightly runny.
   Look for The whites begin to set while the yolks remain glossy.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Swirl gently to avoid breaking the yolks.
4. 4Add the cheese and cover
   Scatter the shredded kaşar cheese evenly over the top. Cover the skillet with a lid and cook for 90 seconds, until the cheese melts into a bubbling blanket.
   Look for The cheese melts and becomes bubbly and golden in spots.
   Tip Do not lift the lid too early; the steam helps melt the cheese.

The egg whites should be set but the yolks still glossy, and the cheese should be fully melted and bubbling. The skillet will look vibrant with red sauce, white cheese, and golden yolks. This phase takes about 2-3 minutes.

Finish and serve

5. 5Finish and serve
   Remove the skillet from the heat. Serve immediately with crusty bread for dipping. For fully set eggs, cook until the yolks reach 160°F (71°C).
   Look for The dish is bubbling and aromatic.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Serve in the skillet to keep it warm at the table.

The dish is ready when the cheese is bubbling and the eggs are cooked to your preference. The aroma is rich and inviting. Serve immediately with crusty bread. Take a moment to check the color, texture and aroma before you move on to the next step.

Common mistakes

A common mistake is overcooking the eggs, which makes the yolks hard and less saucy.

To avoid this, keep a close eye on the skillet and remove it from the heat as soon as the whites are set but the yolks are still glossy. Another mistake is using unripe tomatoes, which result in a watery, bland sauce.

Choose ripe, in-season tomatoes for the best flavor. Also, avoid lifting the lid too often after adding the cheese, as this releases steam and prevents the cheese from melting evenly. Finally, do not skip the initial sauté of the peppers, as this builds the foundation of flavor.

How to tell it’s done

The menemen is done when the egg whites are set and the yolks are still glossy and slightly runny, or until the yolks reach 160°F (71°C) if you prefer them fully cooked.

The cheese should be melted and bubbling, and the sauce should be thick and aromatic. The peppers should be tender but not mushy, and the whole dish should be steaming and fragrant. Serve immediately for the best texture and flavor.

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