A vibrant Turkish skillet of eggs scrambled with tomatoes, peppers, and spices
Turkish Menemen (Scrambled Eggs with Tomatoes)
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
2
2 servings
Difficulty
Easy
Cost
Budget
$
Turkish Menemen (Scrambled Eggs with Tomatoes)
A vibrant Turkish skillet of eggs scrambled with tomatoes, peppers, and spices
★4.6(23)
Menemen is Turkey's beloved breakfast of eggs gently scrambled into a spiced tomato and pepper sauce. Served with crusty bread for dipping, it is comforting, colorful, and ready in 20 minutes.
10m
Prep Time
15m
Cook Time
25m
Total Time
2
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Menemen is often compared to shakshuka, but the key difference is that the eggs are scrambled into the tomato-pepper mixture rather than poached on top. The result is a softer, saucier dish where eggs and vegetables meld together into something wonderfully comforting.
In Turkey, menemen is served straight from the pan with crusty bread, strong tea, and perhaps some white cheese and olives on the side. It is the ultimate simple, satisfying breakfast that can be ready in 20 minutes with pantry staples.
Ingredients
- 4 large eggs
- 3 ripe tomatoes, diced (or 1 can diced tomatoes, drained)
- 2 green bell peppers or Turkish sivri peppers, diced
- 1/2 cup diced white onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon Aleppo pepper flakes or paprika
- 1/2 teaspoon ground cumin
- Kosher salt and black pepper to taste
- Fresh flat-leaf parsley, chopped
- Crusty bread for serving
- Crumbled feta for serving (optional)
Instructions
- 1
Heat olive oil in a wide skillet over medium heat. Add the onion and peppers. Cook for 5 to 6 minutes, stirring occasionally, until very soft and starting to caramelize.
- 2
Add the garlic, Aleppo pepper, and cumin. Cook for 30 seconds until fragrant.
- 3
Add the diced tomatoes and a pinch of salt. Cook for 5 to 6 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens.
- 4
Crack the eggs into a bowl and beat lightly. Reduce heat to medium-low and pour the eggs over the tomato mixture.
- 5
Stir gently with a spatula, folding the eggs into the vegetables, for 2 to 3 minutes until the eggs are just set but still creamy. Remove from heat immediately.
- 6
Garnish with fresh parsley and crumbled feta if desired. Serve directly from the skillet with crusty bread for dipping.
Serving Suggestions
Ways to Serve This Dish
Serve alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start
Substitutions
Green bell peppersAnaheim or banana peppers
Both provide a mild pepper flavor traditional to menemen.
Aleppo pepperSweet paprika with pinch of cayenne
Approximates the fruity heat of Aleppo pepper.
Fresh tomatoesCanned diced tomatoes
Drain well before using. Works great year-round.
Tips & Storage
Pro Tips
Use the ripest tomatoes you can find for the best flavor.
The eggs should be just barely set — they will continue cooking from the residual heat.
Menemen is traditionally served in the pan, family-style.
Some Turkish cooks add a spoonful of butter at the end for extra richness.
Storage
Best eaten immediately. Leftover menemen can be refrigerated for 1 day but the texture changes.
Reheating
Reheat gently in a skillet over low heat, adding a splash of water if needed.
Nutrition Facts
Per serving (1 serving) · 2 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein16g
Carbohydrates14g
Fat18g
Fiber3g
Sugar8g
Sodium420mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- How is menemen different from shakshuka?
- In menemen, the eggs are scrambled into the sauce. In shakshuka, eggs are poached whole on top of the sauce.
- Can I add cheese?
- Crumbled feta or Turkish beyaz peynir (white cheese) is a common and delicious addition.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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