One-Pan Turkish Kaşarlı Menemen with Sesame Simit Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Grate the tomatoes using a box grater, discarding the skins if desired. Slice the green peppers into thin rings. Have the eggs, cheese, and simit ready.

Heat a large copper sahan pan or a heavy skillet over medium heat. Ensure the pan is large enough to hold all the ingredients without crowding, which allows the peppers to cook evenly and the sauce to reduce properly.

Instructions

Sauté and Simmer

1. 1Sauté the Peppers
   In a large copper sahan pan or skillet over medium heat, melt the butter with the olive oil until foaming. Add the sliced green peppers and cook, stirring occasionally, until they soften and become fragrant, about 5 minutes.
   Look for The peppers should be tender and slightly sweet, with a hint of golden edges.
   Tip Do not rush this step; slow cooking brings out the peppers' natural sweetness.
2. 2Add Tomatoes and Seasonings
   Pour the grated tomatoes into the pan. Add the salt and pul biber, stirring to combine. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally, until the tomatoes reduce into a thick, sweet sauce.
   Look for The sauce should be thick enough to hold a line when stirred, with a deep red color.
   Tip Grating the tomatoes instead of chopping gives a smoother texture and quicker cooking.

The peppers should be tender and fragrant, with a slight golden edge. The tomato sauce should be thick and reduced, with a deep red color and a sweet, tangy aroma. The pan should be gently bubbling, and the sauce should not be watery. This phase takes about 15 minutes and sets the foundation for the eggs.

Eggs and Cheese

3. 3Crack in the Eggs
   Crack the eggs directly into the simmering tomato mixture. Using a spatula, gently swirl the egg whites into the sauce, keeping the yolks intact. Cook until the whites are set and the yolks are still glossy, about 3 to 4 minutes.
   Look for The whites should be opaque and set, while the yolks remain bright and glossy.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Lower the heat if the eggs cook too quickly; gentle heat keeps the yolks tender.
4. 4Melt the Kaşar Cheese
   Sprinkle the grated kaşar cheese over the eggs and sauce. Cover the pan and let the cheese melt for 2 to 3 minutes, until it is stringy and bubbly.
   Look for The cheese should be fully melted and stretchy when lifted.
   Tip Covering the pan traps steam and helps the cheese melt evenly.

The eggs should be added to the simmering sauce, with whites set and yolks glossy. The cheese should be melted and stringy, covering the eggs and sauce. The pan should be covered to help the cheese melt evenly. The dish should look vibrant and inviting, with the cheese pulling into strands when lifted.

Serve and Dip

5. 5Serve with Simit
   Tear the sesame simit ring into pieces and serve alongside the menemen. Scoop the hot, cheesy menemen with the simit directly from the pan.
   Look for The simit should be crusty and sesame-scented, ready for dipping.
   Tip Warm the simit briefly in the oven if it is not fresh from the bakery.

The menemen should be served immediately, straight from the pan, with the simit torn into pieces for dipping. The cheese should be gooey, and the eggs should be soft and creamy.

The simit should be crusty and sesame-scented. The dish is best enjoyed hot, with the bread scooping up every bit of sauce and egg.

Common mistakes

One common mistake is cooking the peppers over too high heat, which causes them to brown and become bitter instead of sweet. Another is adding the eggs before the tomato sauce has reduced; extra liquid makes the eggs watery.

Stirring the eggs too vigorously breaks the yolks and creates a scrambled texture. Avoid overcooking the eggs, as they can become rubbery. Finally, do not skip the resting time after adding the cheese; covering the pan allows it to melt properly.

How to tell it’s done

The menemen is done when the eggs are set to your preference. For a traditional Turkish breakfast, the whites should be fully cooked and the yolks still glossy and slightly soft. If you prefer fully cooked yolks, continue cooking for an additional minute or two.

The cheese should be completely melted and stringy. For food safety, if cooking the eggs through, the internal temperature should reach 160°F (71°C). The sauce should be thick and not watery, and the peppers should be tender.

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