Wash the tomatoes, onion, green pepper and parsley. Chop the onion and pepper small, roughly dice the tomatoes and beat the eggs in a bowl.
Gently heat the butter or ghee in a frying pan. Sweat the onion and green pepper until soft and translucent.
Add the tomatoes and let everything reduce over a medium heat. Stir in the paprika, chilli flakes, salt and pepper.
Pour the beaten eggs into the pan and let them set slowly. Stir gently as you go, so the mixture stays soft and juicy.
Finally, fold in the parsley and season again. Take the pan off the heat as soon as the eggs have just set.
Serve hot, ideally straight from the pan. Fresh bread or a dollop of yoghurt goes well with it.
Good to know
Menemen is easy comfort food from the frying pan. Warm, juicy and just right when it has to be quick. What I like about it is how little effort it takes and how much flavour you get at the end.
Swaps
Butter → ghee (lower in lactose and good for high heat); green pepper → red pepper (a little milder and naturally sweeter); parsley → coriander (different herb notes, similarly fresh); butter or ghee → olive oil (more monounsaturated fatty acids)
Allergens
Contains egg and, with butter or ghee, small amounts of milk components depending on the product. The mild version with little chilli is often more child-friendly, and during pregnancy the eggs should be fully set. Contains: milk.
