How to Make Menemen

Name: How to Make Menemen
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 3 tablespoons olive oil; 1 small onion, diced; 2 green bell peppers or Turkish sivri peppers, diced; 3 medium tomatoes, diced, or 1.5 cups canned diced tomatoes; 1 teaspoon salt; 0.5 teaspoon paprika; 0.25 teaspoon red pepper flakes; 6 large eggs; 0.25 cup crumbled feta cheese; 2 tablespoons chopped parsley; Crusty bread, for serving

Menemen is Turkey's everyday breakfast of eggs softly scrambled into a skillet of stewed tomatoes, green peppers, and onion, finished with a scatter of feta and crusty bread for scooping. It is ready in about twenty minutes.

It comes from the town of Menemen in the Izmir region and is now a fixture of Turkish breakfast tables nationwide, usually served straight from the pan it was cooked in rather than plated.

The dish only has a handful of ingredients, which means the ratio of tomato to egg and the timing of when the eggs go in are what actually decide how it turns out.

Menemen Turkish scrambled eggs with tomatoes and peppers in a skillet

What Actually Matters

The eggs go in at the end and are folded gently, not whisked into a batter first. Menemen should look like soft curds suspended in the tomato mixture, not a uniform yellow scramble. Pull the pan off the heat a moment before the eggs look fully set, since they keep cooking in the residual heat.

How to Make Menemen Recipe

Serves 4. Prep time: 10 minutes. Cook time: 20 minutes. Total time: 30 minutes.

Ingredients

3 tablespoons olive oil
1 small onion, diced
2 green bell peppers or Turkish sivri peppers, diced
3 medium tomatoes, diced, or 1.5 cups canned diced tomatoes
1 teaspoon salt
0.5 teaspoon paprika
0.25 teaspoon red pepper flakes
6 large eggs
0.25 cup crumbled feta cheese
2 tablespoons chopped parsley
Crusty bread, for serving

Method

Heat the olive oil in a wide skillet over medium heat. Add the onion and peppers and cook for 6 to 8 minutes until softened.
Add the tomatoes, salt, paprika, and red pepper flakes. Simmer for 8 to 10 minutes until the mixture thickens and most of the liquid cooks off.
Crack the eggs directly into the pan, spacing them around the skillet. Let them sit for 30 seconds, then fold gently with a spatula, mixing the whites and yolks partway into the tomato mixture.
Cook for 2 to 3 minutes, folding occasionally, until the eggs are just set but still soft. Remove from heat while they still look slightly underdone.
Scatter the feta and parsley over the top and serve immediately, straight from the pan, with crusty bread.

Nutrition (Per Serving, Estimated)

Calories	Protein	Fat	Carbs
290	15g	21g	11g

These figures are calculated estimates from standard ingredient data, not lab verified nutrition facts.

Tips, Variations, and Storage

Canned diced tomatoes work fine off season and actually give a more consistent thickness than under ripe fresh tomatoes.

Menemen does not reheat well, since the eggs turn rubbery. Make only what you plan to eat in one sitting.

For a spicier version, add a diced hot green pepper along with the bell peppers.

Frequently Asked Questions

Should the eggs be whisked before adding?

No. Traditional menemen has the eggs cracked directly into the pan and folded, giving soft curds rather than a uniform scramble.

Can I use canned tomatoes?

Yes, canned diced tomatoes work well, especially when fresh tomatoes are out of season.

Is menemen the same as Turkish scrambled eggs?

It is related, but menemen specifically includes the stewed pepper and tomato base cooked before the eggs go in.

What do you serve with menemen?

Crusty bread for scooping is essential. Some cooks also add crumbled feta or sujuk, a spiced Turkish sausage.

Can menemen be made ahead?

The tomato and pepper base can be made ahead and reheated, but the eggs should always be added fresh right before serving.