A rich Samsun-style menemen with reduced tomato, butter, cheese, and softly set eggs.
10 min prep 18 min cook
Keeps the screen on · step-by-step guide · built-in timer
Grate the tomatoes and finely chop the green peppers.
Melt the butter in a pan and soften the green peppers for 4 minutes.
Add the grated tomatoes and salt, then cook over medium heat for 9 minutes, until the liquid reduces.
Briefly beat the eggs with the black pepper in a separate bowl.
Pour the eggs into the pan and stir from the edge toward the center for 2 minutes.
Add the kasar cheese and cook for 3 minutes, until it melts and the menemen stays creamy.
Serve Cakalli menemen hot without letting it sit in the pan.
💡 Tip: After grating the tomatoes, cook off the excess liquid in the pan; adding cheese early can make it stick, so the last 3 minutes are safer.
🍽️ Serving suggestion: Serve Cakalli menemen straight from a small copper pan with optional stone-oven bread and strong tea for breakfast.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~410
kcal calories
21
g protein
10
g carbs
32
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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