Scrambled eggs with tomato and sucuk... To be honest, it hurts a little to call menemen scrambled eggs. But how else can you translate this delicacy of tomato sauce with egg? So let's stick with menemen. Sometimes also known regionally as melemen - a real point of discussion in Turkey. But what don't people in Turkey like to argue about? Back to the Turkish breakfast.
Menemen is a classic component of a good Turkish breakfast. Here, tomatoes meet green pointed peppers, butter and egg. There are many variations, which is why you will also find menemen with onions, cheese or mushrooms. Incidentally, we only know this Turkish dish with garlic. That's why it should not be missing from our menemen recipe.
But there is one thing that should not be missing from this Turkish recipe: sucuk! Sucuk is a garlic sausage made from fatty beef, which is eaten both in Turkey and the Balkans. It is also popular at Turkish breakfasts, fried in slices, on toast, with egg or in menemen. But sucuk can also be used to make pide (Turkish pizza), börek or bean stew. It refines every meal and simply adds a certain kick of flavor. And that's exactly what it does in our menemen recipe.
By the way: sucuklu menemen (menemen with sucuk) always tastes good. So you don't just have to eat it for Turkish breakfast. This Turkish dish is also ideal in the evening or when you're feeling peckish. And without the sucuk, the menemen is of course vegetarian.
How is menemen served?
The menemen recipe is served in a menemen-pan* and eaten out of it. This is authentically Turkish, but you can of course also serve the menemen on plates.
Menemen is also served with good bread. As always, greens (we used rocket), chopped vegetables, black tea or other components of the Turkish breakfast also go well with it.
Menemen with sucuk recipe: Turkish eggs with tomatoes
Ingredients (for 3 people)
- 4 tomatoes
- 2 green pointed peppers
- approx. 7 cm sucuk
- 3 eggs
- 1 tsp butter
- 2 cloves of garlic
- salt and pepper
Preparation
Step 1: Cut the sucuk into slices and place them in a pan without fat. Fry them on both sides in their own fat over a medium heat. Meanwhile, clean the pointed peppers and cut them into thin rings. Dice the tomatoes into small pieces. You can also peel them. However, if the tomato pieces are small enough, the peel shouldn't be a problem.
Step 2: Add 1 teaspoon of butter and the crushed garlic. Then add the chopped peppers and, a minute later, the tomatoes. Stir everything together and add salt and pepper. Leave to cook over a medium heat with the lid on.
Step 3: When the juice from the tomatoes has evaporated after about 10 minutes, break the eggs into the pan. You should pull the egg through the tomato sauce with a wooden spoon, but do not scramble it. Close the lid and cook over a low heat for another 5 minutes. The eggs should then be cooked, although the yolks in the Turkish recipe may be a little runny. Serve the menemen straight away.
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