Sucuklu Menemen

Sucuklu Menemen

Recipes with Sucuk

Menemen is Turkey's answer to shakshuka: scrambled eggs with tomatoes, peppers, and onion. Adding sucuk turns it from a side dish into the main event. The sucuk fat becomes the cooking medium for the vegetables, and everything gets stirred together into a soft, spiced scramble served in a copper pan.

Prep Time

5 min

Cook Time

12 min

Servings

2

Difficulty

Easy

Ingredients

  • 100g sucuk, diced small
  • 3 eggs
  • 2 ripe tomatoes, diced (or 200g canned)
  • 1 green bell pepper, diced
  • 1 small onion, diced
  • 1 tsp red pepper flakes (pul biber)
  • Salt
  • Fresh bread for serving

Steps

1

Fry the diced sucuk in a pan over medium heat until the fat renders and the pieces crisp, about 3 minutes. Remove sucuk and set aside.

2

In the rendered sucuk fat, cook the onion and green pepper for 3-4 minutes until softened. Add the tomatoes and pul biber. Cook until the tomatoes break down into a sauce, about 4 minutes.

3

Return the sucuk to the pan. Crack the eggs in and stir gently with a fork, folding rather than scrambling aggressively. The eggs should form large, soft curds mixed with the vegetables.

4

Remove from heat while the eggs are still slightly wet. They will finish cooking in the residual heat. Serve in the pan with bread.

Tips

The eggs must stay soft and custardy. Overcooking them into dry curds ruins the dish. Take the pan off the heat 30 seconds before you think the eggs are done. Traditional menemen uses no cheese, but crumbled beyaz peynir on top is a common addition.