Saribudak-style Menemen

Menemen     I have so many fond memories of my dad making menemen for our family on weekend mornings. Menemen is a common Turkish “street food,” although I’ve actually never eaten it anywhere but home. When I would go out for breakfast in Turkey, it was always the more traditional, elaborate breakfast: hard-boiled eggs, tomatoes & cucumbers with EVOO, olives, white cheeses, sausages, and fresh bread.

     Anyways, menemen is essentially scrambled eggs, but there are a few ingredients that are fairly necessary: onions, tomatoes, and peppers.

     For this menemen, we used:

  • A knob of butter & a drizzle of olive oil (Apparently the higher smoke point of regular olive oil keeps butter from burning!)
  • 4 eggs (Free range > cage free)
  • 2 large cloves of garlic
  • 1 large tomato (peeled if you like) 
  • 1/3 cup green bell pepper (I think it’s more traditional to use these long, thin green peppers that have more heat, but we used both garlic and black pepper, so there was a decent amount of spice.)
  • 1/3-1/2 cup onions (red or white)



Here are some steps because steps are helpful:

1) Mince garlic and chop/dice onions, peppers, and tomato. 

2) Heat butter and olive oil in a medium-sized non-stick pan over medium heat. 

3) Cook the garlic, onion, and green bell peppers with a covered lid, and occasionally mix with a spatula to keep anything from burning.

4) Add tomatoes and cook for another few minutes.

5) Crack eggs, whisk vigorously, and add to the pan. Lower the heat a bit. 

6) Scramble the eggs with spatula every few minutes until the mixture looks fairly well-cooked. Season with salt and black pepper.

We would often have menemen with a dish of black olives (with EVOO, a squeeze of lemon, and minced garlic) and also slices of baguette. You could also use most of the same ingredients and use drained and crumbled tofu to make this vegan! 


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