|Place of origin||Turkey|
|Region or state||Menemen|
|Main ingredients||Eggs, tomato, green peppers, and spices such as ground black and red pepper, salt and oregano, onion, garlic, chili powder|
Menemen is a traditional Turkish dish which includes eggs, tomato, green peppers, and spices such as ground black and red pepper cooked in olive oil or sunflower oil. White cheese, and charcuterie products such as sucuk or pastırma may also be added. Menemen may be made with onions, but the addition of onions is often debated and is more common when menemen is eaten as a main dish, rather than at breakfast. The dish is similar to shakshouka.
The tomatoes should be finely diced or may be grated. Grated and diced tomatoes can also be mixed together, depending on the cook's preferred texture. If onions are being used, they should be added to the pan with the green chili peppers and sautéed with heated butter or oil. Aleppo pepper may be added. The addition of onions is often debated and is more common when menemen is not eaten at breakfast but as a main dish. Some Turkish cooks like Saniye Anne insist that a proper menemen can not be made without onions. In 2018, Turkish food critic Vedat Milor launched a Twitter poll to resolve the discussion about onion within menemen. The poll became widely popular with 437,657 people voting. Onion side had the slight victory with 51%.
Sucuk can be added to the pan after the peppers have softened. This adds some flavor to the oil; the sucuk can be removed from the pan before the tomatoes are added to avoid overcooking, but this is not necessary. The tomatoes should become very soft and the mix should not be too watery when the eggs are added. The eggs may be beaten together with salt, pepper and any desired fresh herbs or added directly to the pan. If pastırma is being used, it is added to the pan with the eggs. Kaşar cheese or white cheese may optionally be added on top of the eggs just before they finish cooking. The eggs should be fully cooked but not dry. (The eggs continue to cook in the pan after being removed from the stove). The dish may be garnished with chopped fresh parsley or scallions. It is served in the pan in which it is cooked, a double-handled cooking pan known as sahan, together with fresh bread.
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