🇹🇷 Turkey · Food
Menemen (Turkish Scrambled Eggs with Tomatoes and Peppers)
By eatmundo · July 5, 2026
A quintessential Turkish breakfast dish, Menemen features scrambled eggs cooked in a flavorful stew of sautéed tomatoes and green peppers, often with onions. It's a comforting, savory start to the day, typically served hot in the pan with fresh bread for dipping.
Ingredients
check them off as you prepareHow to Make It
- 1
Begin by preparing your vegetables: dice 2 medium tomatoes, finely chop 2 green peppers (such as bell or sivri peppers), and finely chop 1 small onion. Having everything ready makes for a smoother cooking process!
- 2
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a medium (20-22 cm) non-stick pan over medium heat. Once the butter has melted and is gently sizzling, add your chopped green peppers and onion.
- 3
Sauté the peppers and onion for about 5-7 minutes, stirring occasionally, until they have softened beautifully and the onion is translucent. Don't rush this step; softening brings out their natural sweetness.
- 4
Now, add your diced tomatoes to the pan. Stir everything together, then reduce the heat to low, cover the pan, and let it simmer gently for 8-10 minutes. The tomatoes should break down and create a lovely sauce.
- 5
Once the tomatoes have softened and released their juices, season the mixture with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of red pepper flakes. Stir well to combine the spices.
- 6
Gently crack 4 large eggs directly into the tomato and pepper mixture. You can either leave them mostly whole for a sunnier-side-up style or gently break the yolks with a spoon and lightly scramble them into the sauce, depending on your preference. Cook for 3-5 minutes, or until the whites are set and the yolks are cooked to your liking.
- 7
Remove the pan from the heat, sprinkle generously with 2 tablespoons of fresh chopped parsley. Serve your Menemen immediately, straight from the pan, with plenty of crusty Turkish bread to soak up all the delicious juices. Afiyet olsun!
Frequently Asked Questions
Should the tomatoes be peeled for Menemen, and what type is best?+
Yes, for the smoothest texture, peel and finely dice ripe, juicy tomatoes like Roma or beefsteak. This prevents chewy skin pieces in the final dish.
How should the eggs be cooked in Menemen – fully scrambled or softly set?+
For authentic Menemen, the eggs are softly set rather than fully scrambled, mixed gently into the tomato-pepper sauce just until thickened but still moist and slightly runny in parts. Avoid overcooking them.
What kind of green peppers are traditionally used in Menemen, and can I substitute them?+
Turkish green peppers (sivri biber or çarliston biber) are traditional, offering a mild heat and distinct flavor. If unavailable, a mild Anaheim or even a green bell pepper can be used, though the flavor profile will be slightly different.
Are onions always included in Menemen, or can they be omitted?+
While many traditional Menemen recipes include finely diced onions for depth of flavor, some variations, particularly those favoring a simpler, brighter taste, omit them. It's a matter of personal preference.
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