One-Pan Turkish Kaşarlı Menemen with Sesame Simit Tips, FAQ & printable recipe

Tips for success

For the best texture, use ripe, juicy tomatoes and grate them just before cooking. This releases their liquid and helps create a thick sauce.

If your tomatoes are very watery, simmer the sauce a few minutes longer to reduce it. The key is to have a sauce that is thick enough to coat the back of a spoon.

When adding the eggs, make small wells in the sauce and crack each egg into its own well. This helps the whites cook evenly while keeping the yolks intact.

Gently swirl the whites with a spatula to create soft curds, but avoid breaking the yolks. Cover the pan after adding the cheese to help it melt quickly and evenly.

Variations

• Spicy Menemen: Add a finely chopped fresh chili or an extra teaspoon of pul biber when sautéing the peppers for a spicier kick. Adjust the amount to suit your heat preference.
• Herb-Infused: Stir in a handful of chopped fresh parsley or dill just before serving for a burst of freshness. The herbs brighten the rich tomato and egg mixture.
• Sucuklu Menemen: Add sliced sucuk (Turkish beef sausage) to the pan with the peppers and cook until browned. The sausage adds a smoky, savory depth to the dish.
• Veggie-Packed: Add diced zucchini or mushrooms along with the peppers for extra vegetables. Sauté them until tender before adding the tomatoes.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water if needed.

Freezer

Freezing is not recommended as the texture of the eggs and cheese will change.

Reheat

Reheat in a skillet over low heat, stirring occasionally, until warmed through. Add a little water or butter if the sauce seems dry.

Store leftover menemen in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water if needed to loosen the sauce.

The eggs will continue to cook upon reheating, so do not overheat. For best quality, consume within 2 days.

The tomato-pepper sauce can be prepared up to 2 days in advance 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 on busy mornings.

Serving ideas

Serve the menemen immediately from the pan, allowing guests to scoop directly from the pan with pieces of simit. The contrast of the hot, creamy eggs and the crunchy sesame bread is essential.

A side of black olives, sliced cucumbers, and fresh herbs would complement the dish, but the menemen is satisfying on its own.

For a complete Turkish breakfast spread, serve alongside white cheese, honey, and a pot of Turkish tea. The menemen pairs well with any crusty bread, but the sesame simit is traditional. This dish is hearty enough for a main breakfast or brunch, and it also works as a satisfying supper.

Frequently asked questions

Recipe card

One-Pan Turkish Kaşarlı Menemen with Sesame Simit

Prep 10 minCook 20 minTotal 30 minServes 2

Ingredients

• 2 tbsp butter
• 1 tbsp olive oil
• 4 green peppers (sivri biber), sliced
• 4 large ripe tomatoes, grated
• 1/2 tsp salt
• 1/2 tsp pul biber (Turkish red pepper flakes)
• 3 large eggs
• 1 cup grated kaşar cheese
• 1 freshly baked sesame simit ring

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Tear the sesame simit ring into pieces and serve alongside the menemen. Scoop the hot, cheesy menemen with the simit directly from the pan.

Contains: gluten, eggs, milk, sesame

Food safety: The eggs are not fully cooked through; pasteurized eggs are recommended for pregnant women, young children, older adults, and anyone with a weakened immune system.

Estimated nutrition per serving

Calories

420

Protein

16 g

Carbohydrates

18 g

Fat

32 g

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