Menemen

Method

1. 1

   Warm the olive oil and butter in a wide pan and soften the sliced peppers over medium heat for 3 minutes.

2. 2

   Add the tomatoes with a good pinch of salt and cook until they collapse into a loose sauce, 5–6 minutes.

   💡 Grating the tomatoes gives menemen its signature silky base — no skins, no chunks.

3. 3

   Crack the eggs directly into the pan and let them sit for 20 seconds before stirring.

4. 4

   Fold gently with a wooden spoon just until large soft curds form and the whites are barely set.

   💡 Take it off the heat while it still looks slightly underdone — it finishes in the hot pan.

5. 5

   Scatter with red pepper flakes and black pepper and bring the pan straight to the table with bread.