Menemen Skillet with Melted Cheese and Runny Yolks Tips, FAQ & printable recipe

Tips for success

For the best flavor, use high-quality butter and olive oil. The combination of the two gives the sauce a rich, silky texture.

If you cannot find sivri peppers, use any mild long pepper, such as banana peppers or Italian frying peppers. Adjust the amount of red pepper flakes to suit your heat preference; start with less and add more if desired.

To ensure the eggs cook evenly, make small wells in the sauce before cracking in the eggs. This helps the whites spread out and cook quickly. If you prefer your yolks fully cooked, use a fork to gently pierce the yolks before covering the skillet, or cook for an extra minute.

Serve the menemen with warm, crusty bread for dipping, and consider adding a sprinkle of fresh herbs like parsley or oregano for a fresh finish.

Variations

• Spicy Sucuk Menemen: Add 1/2 cup sliced sucuk (Turkish sausage) along with the peppers and sauté until browned. Proceed with the recipe as written for a meaty, spicy version.
• Cheese Lover's Menemen: Increase the kaşar cheese to 3/4 cup and add a handful of crumbled feta along with the eggs. The feta adds a salty tang that pairs well with the tomatoes.
• Herbed Menemen: Stir in 2 tablespoons chopped fresh parsley and 1 teaspoon dried oregano with the tomatoes. Garnish with extra parsley before serving for a fresh, aromatic finish.
• Vegetable-Packed Menemen: Add 1/2 cup diced zucchini or bell pepper along with the sivri peppers. Cook until softened, then proceed with the recipe. This adds extra color and nutrition.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat.

Freezer

This dish is not recommended for freezing, as the texture of the eggs and cheese will change upon thawing.

Reheat

Reheat in a skillet over low heat, stirring occasionally, until warmed through. Avoid microwaving, as it can make the eggs rubbery.

Leftover menemen can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over low heat, stirring occasionally, until heated through.

The eggs may continue to cook upon reheating, so it is best to reheat slowly. This dish is best enjoyed fresh, but leftovers make a quick breakfast or lunch.

The tomato-pepper sauce can be made up to 2 days ahead and stored in the refrigerator. When ready to serve, reheat the sauce in a skillet, then proceed with adding the eggs and cheese.

This makes the dish even quicker for a busy morning. The peppers can also be sliced a day ahead and kept in the refrigerator.

Serving ideas

Serve the menemen hot, straight from the skillet, with plenty of crusty bread for dipping. The bread soaks up the runny yolks, melted cheese, and spicy tomato sauce, making every bite delicious. For a complete breakfast, add a side of sliced cucumbers, tomatoes, and olives, or a simple green salad.

This dish is also excellent for brunch or a light dinner. Pair it with a glass of freshly squeezed orange juice or a cup of strong Turkish tea. For a heartier meal, serve alongside grilled sausages or roasted potatoes. The leftovers can be used as a filling for a breakfast wrap or served over toast.

Frequently asked questions

Recipe card

Menemen Skillet with Melted Cheese and Runny Yolks

Prep 5 minCook 10 minTotal 15 minServes 2

Ingredients

• 2 tbsp butter
• 2 tbsp olive oil
• 3 sivri peppers, thinly sliced
• 4 ripe red tomatoes, peeled and finely diced
• 1/2 tsp salt
• 1/2 tsp red pepper flakes
• 3 large eggs
• 1/2 cup shredded kaşar cheese

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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).

Contains: eggs, milk

Food safety: The eggs are not cooked through when served with runny yolks. Use pasteurized eggs for pregnant women, young children, older adults, and anyone with a weakened immune system.

Estimated nutrition per serving

Calories

320

Protein

14 g

Carbohydrates

12 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.