Written for one request, published for everyone
Menemen with Feta and Warm Sourdough
Turkish soft-scrambled eggs cooked into peppers and tomatoes, finished with crumbled feta and eaten with bread.
- Total
- 25 min
- Hands on
- 20 min
- Serves
- 4
- Method
- hob
- Cuisine
- Turkish
Per serving · estimated
- Energy
- 495 kcal
- Protein
- 24 g
- Fat
- 32 g
- Carbs
- 28 g

Method
Step 1 of 11
Dice the onion and the peppers small.
Onion
Green peppers

Step 2 of 11
Dice the tomatoes, keeping their juices.
Ripe tomatoes

Step 3 of 11
Warm the olive oil in a wide pan over medium heat.
Olive oil

Step 4 of 11
Cook the onion and peppers for 6 minutes until soft and glassy.
Onion
Green peppers

What ‘ready’ looks like Step 5 of 11
Stir in the tomato puree and chilli flakes for 1 minute.
Tomato puree
Chilli flakes
Step 6 of 11
Add the tomatoes with salt and pepper and simmer 6 minutes until thick and jammy.
Ripe tomatoes
Salt
Black pepper

What ‘ready’ looks like Step 7 of 11
Beat the eggs lightly in a bowl.
Eggs

Step 8 of 11
Lower the heat, pour in the eggs and draw them through the sauce in slow folds.
Eggs

Step 9 of 11
Cook until the eggs are just set and reach 71 °C, about 3 minutes.
Eggs

What ‘ready’ looks like Step 10 of 11
Crumble the feta over the top and scatter with chopped parsley.
Feta
Parsley

Step 11 of 11
Toast or warm the sourdough and bring it to the table with the pan.
Sourdough bread

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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.