One-Pan Turkish Menemen with Kashar Cheese & Simit Tips, FAQ & printable recipe

Tips for success

For the best texture, use a wide pan so the eggs have room to set without crowding. If you like a bit more heat, add an extra pinch of pul biber or a finely chopped fresh chile along with the peppers.

The key is to cook the tomatoes until they are thick and jammy; this concentrates their flavor and prevents a watery sauce.

Serve the menemen directly from the pan, as it cools quickly. Have the simit or bread ready to tear, and encourage everyone to scoop from the center.

If you have leftovers, they can be gently reheated, but menemen is best enjoyed fresh from the stove.

Variations

• Spicy Sucuk Menemen: Add 1/2 cup sliced sucuk (Turkish beef sausage) to the pan with the peppers and sauté until browned. Proceed with the recipe as written. The sausage adds a smoky, spicy depth that pairs well with the eggs.
• Cheese-Only Menemen: For a simpler version, omit the peppers and increase the tomatoes to 5. Add an extra 1/4 cup of kaşar cheese for a creamier, cheesier dish. This is a great way to use up ripe tomatoes.
• Herbed Menemen: Stir in 2 tablespoons of chopped fresh parsley and 1 teaspoon of dried oregano with the tomatoes. Finish with a sprinkle of fresh mint before serving for a bright, herbal note.
• Vegan Menemen: Replace the butter with vegan butter, omit the eggs, and use a vegan cheese alternative. Add 1/2 cup of firm tofu, crumbled, to mimic the egg texture. Cook until the tofu is heated through and the sauce is thick.

Storage and make-ahead

Fridge

Store leftovers in a covered 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 sauce will change upon thawing.

Reheat

Reheat in a skillet over low heat, stirring gently, until warmed through. Avoid high heat, which can make the eggs rubbery.

Store leftover menemen 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 texture will be less creamy, but it still tastes good.

The tomato-pepper sauce can be prepared up to 2 days ahead and refrigerated. When ready to serve, reheat the sauce in a skillet, then add the eggs and cheese as directed. The simit should be warmed just before serving.

Serving ideas

Serve the menemen hot, straight from the pan, with the sesame simit torn into pieces for dipping. A side of black olives and fresh cucumbers makes a classic Turkish breakfast spread.

For a heartier meal, add a dollop of thick yogurt on the side, though the cheese already adds richness.

This dish is meant to be shared, with everyone digging in from the center.

Provide small plates and forks, but the best way to enjoy it is to scoop the egg and sauce with a piece of simit. The contrast of crusty bread and creamy eggs is irresistible.

Frequently asked questions

Recipe card

One-Pan Turkish Menemen with Kashar Cheese & Simit

Prep 10 minCook 15 minTotal 25 minServes 2

Ingredients

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

Instructions

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

Contains: gluten, milk, eggs, sesame

Food safety: The eggs are served with soft, creamy curds and are not cooked through. Pregnant women, young children, older adults, and anyone with a weakened immune system should use pasteurized eggs.

Estimated nutrition per serving

Calories

410

Protein

18 g

Carbohydrates

22 g

Fat

28 g

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