Menemen with Roasted Peppers and Olives Recipe
This is a twist on the classic Turkish breakfast dish: eggs gently cooked in tomatoes, but with the addition of roasted peppers and black olives. It tastes a bit like a cross between shakshuka and a Greek salad, only warm and with eggs. In Turkey, this kind of breakfast often stretches into late morning, with everyone dipping bread into the sauce and no one in a hurry to go anywhere.
Menemen with roasted peppers and olives combines the comforting warmth of Turkish-style eggs in tomato sauce with the smoky sweetness of roasted peppers and the briny punch of black olives. It feels both familiar and a little Mediterranean, like shakshuka meeting a Greek salad in one pan.
Chef's tips
Use ripe, flavorful tomatoes – they make a big difference to the depth of the sauce. If fresh tomatoes are out of season, you can replace part of them with good-quality canned tomatoes. Don’t rush the step where the tomatoes cook down; giving them time to reduce concentrates the flavor and prevents the dish from becoming watery.
How to serve
Serve the pan straight to the table so everyone can help themselves, dipping pieces of bread directly into the sauce and yolks. Add small side plates with olives, cheese and fresh vegetables for a leisurely brunch spread.
Ingredients
- eggs - 4 pieces
- bell peppers - 2 pieces
- tomatoes - 3 pieces
- onion - 1 piece
- olives - 10 pieces
- oil - 2 tablespoons
- butter - 1 tablespoon
- sweet paprika - 1 teaspoon
- hot paprika - 0.25 teaspoons
- salt
- black pepper
- flat-leaf parsley chopped - 2 tablespoons
- bread - 4 slices
Preparation
- Cut the peppers in half, remove the seeds, place them skin-side up on a baking tray and roast for 10–15 minutes at 220°C, until the skin is very dark and charred in spots.
- Transfer the roasted peppers to a bowl, cover with a plate or foil and set aside for 5 minutes, then peel off the skin and cut the flesh into strips.
- Peel the onion and dice it finely. Scald the tomatoes with boiling water, peel off the skins and cut into cubes, keeping the juices.
- Heat the oil with the butter in a large pan over medium heat. Add the onion and fry for 3–5 minutes, stirring, until softened and slightly translucent but not browned.
- Add the tomatoes along with their juices, season with salt, pepper, sweet and hot paprika. Cook for 8–10 minutes over medium heat, until the tomatoes break down and the sauce thickens slightly.
- Add the strips of roasted pepper and the olives sliced into rounds, stir and cook for another 2–3 minutes.
- Use a spoon to make 4 small wells in the sauce. Crack one egg into each well, trying not to break the yolks.
- Cover the pan with a lid and cook over low heat for 4–6 minutes, until the whites are set and the yolks remain slightly runny (or longer if you prefer firmer yolks).
- Sprinkle everything with chopped parsley, adjust the seasoning with more salt and pepper if needed. Serve immediately with bread for dipping into the sauce.
Storage
Najlepiej smakuje od razu po przygotowaniu, bo jajka szybko się ścinają i wysychają. Jeśli zostanie porcja, przechowuj ją w lodówce pod przykryciem i podgrzej delikatnie na patelni z łyżką wody, nie doprowadzając do wrzenia.
