Vegetable Ragoût with Eggs



Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

Quick, simple and tasty, menemen is cooked in bus stations, train stations and ports anywhere there is passing trade. The eggs can be scrambled into the ragout or cooked on top, and chunks of beyaz peynir or feta can be added to it. Delicious served with garlicky yogurt, menemen is the ultimate snack, lunch or light supper.


  • 1 onion, roughly sliced
  • 3 çarliston peppers or 1 green bell pepper, roughly sliced
  • 1 hot green pepper or chilli pepper, finely sliced
  • 2 tablespoons olive oil and a little butter
  • 3 tomatoes, skinned and chopped, or 1 tin tomatoes
  • salt and freshly ground black pepper
  • 4 eggs

For the sauce (optional)

  • 3-4 tablespoons thick yogurt
  • 2 cloves garlic, crushed with salt
  • ½ teaspoon kırmızı biber
  • salt and freshly ground black pepper


  • Fry the onion, peppers and hot pepper in the oil and butter, until they take on colour. Stir in the tomatoes and cook until most of the liquid has evaporated. Season with the salt and pepper. Crack the eggs over the top, cover with a lid, and cook gently until the eggs are just done.
  • To prepare the sauce, mix the yogurt in a bowl with the garlic. Stir in the kırmızı biber and season to taste. Serve the menemen hot, and spoon the yogurt over the top.