One-Pan Turkish Menemen with Kashar Cheese & Simit Step-by-step instructions

Before you start

Before starting, peel and grate the tomatoes; this can be done up to a day ahead and refrigerated. Slice the peppers into thin rings.

Have all ingredients measured and ready, as the cooking moves quickly once the pan is hot. Set the simit on a cutting board, ready to tear just before serving.

Instructions

Sauté and Simmer

1. 1Sauté the peppers
   Melt the butter with the olive oil in a large copper sahan or heavy skillet over medium heat. Add the sliced green Turkish peppers and cook, stirring occasionally, until they soften and turn sweet, about 4 minutes. The peppers should be tender but not browned.
   Look for Peppers are soft and fragrant, with edges just beginning to curl.
   Tip Use a wide pan so the peppers cook evenly without steaming.
2. 2Add tomatoes and seasonings
   Pour in the grated tomatoes with their juices, then add the salt and pul biber. Stir to combine and bring to a gentle simmer. Cook for about 10 minutes, stirring occasionally, until the tomatoes break down into a thick, saucy reduction that coats the back of a spoon.
   Look for The sauce is thick and glossy, with no watery pools remaining.
   Tip Grating the tomatoes gives a smoother sauce without peeling chunks.

The peppers are soft and fragrant, and the tomato sauce is thick and glossy, with a deep red color. The pan should be bubbling gently, and the aroma of sweet peppers and tomatoes fills the kitchen. The sauce should coat the back of a spoon without running off.

Eggs and Cheese

3. 3Add the eggs
   Crack the eggs directly into the simmering tomato mixture. Using a wooden spoon, gently swirl the egg whites into the sauce, keeping the yolks mostly intact and slightly set. Cook for 1 to 2 minutes, until the whites are set but the yolks are still glossy and tender.
   Look for Egg whites are opaque and set, yolks are bright and still soft in the center.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip For firmer eggs, cook a little longer, but the classic texture is creamy.
4. 4Fold in the kaşar cheese
   Sprinkle the grated kaşar cheese over the eggs and sauce. Let it melt for a minute, then gently fold it through with the wooden spoon, creating ribbons of melted cheese throughout the menemen. Remove from heat while the cheese is still stretchy.
   Look for Cheese is fully melted and stringy, but the eggs remain creamy.
   Tip Do not overmix; fold just enough to distribute the cheese.

The eggs are added and swirled gently; the whites are set and opaque, while the yolks remain bright and glossy. The kaşar cheese has melted into ribbons, and the mixture looks creamy and cohesive. The pan is still sizzling, and the cheese is stretchy.

Serve and Scoop

5. 5Serve with simit
   Tear the sesame simit into pieces. Serve the menemen immediately in the warm copper pan, with the simit on the side for dipping and scooping. The bread should be crusty on the outside and soft inside to soak up the saucy eggs.
   Look for Steam rises from the pan, and the cheese is still molten.
   Tip Set the pan on a trivet so guests can scoop directly from it.

The menemen is served immediately in the warm pan, with steam rising and the cheese still molten. The simit is torn into pieces, ready for dipping. The dish looks inviting and rustic, with a glossy sauce and tender egg curds.

Common mistakes

A common mistake is overcooking the eggs, which makes them rubbery and dry. Remove the pan from heat while the yolks are still soft and the curds are creamy.

Another mistake is using watery tomatoes or not cooking the sauce long enough; the sauce must be reduced until thick to avoid a soupy menemen.

Also, avoid stirring the eggs too vigorously, as that breaks the yolks and creates a scrambled texture rather than distinct curds.

How to tell it’s done

The menemen is done when the egg whites are fully set and the yolks are still glossy and soft in the center. The sauce should be thick enough to coat a spoon, with no excess liquid.

If you prefer firmer eggs, cook for an additional minute, but the classic texture is creamy and tender. For food safety, if you choose to cook the eggs through, ensure they reach 160°F (71°C) throughout.

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