One-Pan Turkish Menemen with Spicy Sucuk and Toasted Bread Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Slice the sivri peppers into thin rings. Slice the sucuk into 1/4-inch rounds. Grate or finely dice the tomatoes and set aside. Toast the village bread slices until golden and crisp.

Have the eggs ready at room temperature if possible, as they'll cook more evenly. Set a large copper or heavy skillet on the stove, along with a wooden spoon and a trivet for serving.

Instructions

Sauté and Simmer

1. 1Sauté the peppers and sucuk
   Heat a large copper or heavy skillet over medium heat. Add the butter and olive oil, letting the butter foam. Add the sliced sivri peppers and sucuk, and sauté for 2–3 minutes until the peppers soften and the sucuk renders its spicy red oil.
   Look for The peppers turn bright green and the sucuk releases a fragrant, spicy aroma.
   Tip Use a pan wide enough to hold the eggs in one layer later.
2. 2Add the tomatoes and seasonings
   Add the grated or finely diced tomatoes, red pepper flakes, salt, and black pepper. Stir to combine, then simmer over medium heat for about 8 minutes, until the tomatoes break down into a thick, saucy mixture.
   Look for The sauce thickens and turns a deep red, with the oil shimmering on top.
   Tip Grating the tomatoes gives a smoother sauce; dicing gives more texture.

The peppers are softened and the sucuk has rendered its red oil, filling the kitchen with a spicy, garlicky aroma. The tomatoes have broken down into a thick, brick-red sauce that bubbles gently. The mixture smells sweet and tangy, with a hint of heat from the pepper flakes. The sauce should be thick enough to hold a line when you drag a spoon through it.

Eggs in the Sauce

3. 3Crack the eggs into the sauce
   Reduce the heat to low. Crack the eggs directly into the pan, spacing them evenly. Using a spoon or spatula, gently swirl the egg whites into the hot sauce, taking care to keep the yolks whole and centered.
   Look for The whites begin to set and turn opaque, while the yolks stay glossy and bright.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Swirl gently to avoid breaking the yolks; the residual heat will cook the whites.
4. 4Cook until the whites are set
   Continue cooking over low heat for 2–4 minutes, spooning a little of the hot sauce over the whites to help them set. The yolks should remain soft and creamy, not fully cooked through.
   Look for The whites are fully set and opaque, but the yolks still wobble gently when the pan is shaken.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the sauce seems too thick, add a splash of water; if too thin, cook a bit longer.

The egg whites are set and opaque, while the yolks remain glossy and bright yellow. The sauce is bubbling gently around the eggs, and the aroma is rich and savory. When you shake the pan, the yolks wobble like jelly.

The whites are fully cooked, but the yolks are still creamy. The entire pan looks vibrant and inviting, with the red sauce and golden yolks contrasting beautifully.

Serve and Savor

5. 5Serve from the pan with bread
   Remove the pan from the heat. Tear or slice the toasted village bread and serve immediately, scooping up the menemen directly from the pan. The bread should be warm and crusty to soak up the saucy eggs.
   Look for Steam rises from the pan, and the yolks look glossy and inviting.
   Tip Set the pan on a trivet at the table so everyone can dig in while it's hot.

The pan is still sizzling as it hits the trivet. Steam rises from the surface, carrying the scent of garlic, tomatoes, and toasted bread. The bread is warm and crusty, perfect for tearing and dipping. The yolks are glossy and intact, ready to be broken and swirled into the sauce. The dish looks rustic and hearty, asking to be eaten immediately.

Common mistakes

A common mistake is cooking the eggs over too high heat, which makes the whites tough and the yolks hard. Keep the heat low once the eggs are added. Another issue is overcooking the tomatoes until the sauce becomes dry; it should be saucy but not watery.

Also, avoid stirring the eggs vigorously—gently swirl the whites to keep the yolks intact. Finally, don't skip toasting the bread; it's essential for scooping up every last bit.

How to tell it’s done

The menemen is done when the egg whites are fully set and opaque, but the yolks are still glossy and tender. To check, gently nudge a yolk with the back of a spoon—it should wobble slightly but not run.

If you prefer your eggs cooked through, continue cooking until the yolks are firm, reaching 160°F (71°C) for food safety. The sauce should be thick enough to coat the back of a spoon, with the oil shimmering on top.

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