You'll love this easy menemen recipe of soft, perfectly scrambled eggs with tomatoes, peppers, and onions! This simple one-pan dish comes together in 20 minutes or less, and makes the perfect breakfast, lunch, or dinner. Just add your favorite crusty bread to serve along!

Top down picture of Turkish menemen in skillet

If you're into savory, perfectly scrambled eggs for breakfast (and yes, eggs for dinner!), you'll want to try this delicious and extra hearty variation from Turkey known as Menemen.

I was first introduced to this delicious dish while on a trip to Istanbul back in 2006, and have since been making variations of it. I can't believe it has taken me this long to share it!

What is menemen?

This hearty egg scramble gets its name from the Turkish market town of Menemen, a small town located just off the main highway of north Izmir.

Turkey has many famous egg dishes, from Ispanaklı Yumurta (Spinach and Eggs) to Çılbır: Turkish Poached Eggs. Menemen is their famous scrambled eggs, with tomatoes, peppers and, sometimes, onions.

The seasoning is quite simple and often includes a dash of dried herbs (I used oregano) and a touch of heat from some chili flakes. I used a combination of Aleppo-style pepper, which adds depth and a subtle sweetness, and a dash of hot red pepper flakes for some heat.

Menemen is a simple and versatile one-pan dish that comes together in 20 minutes or less! I serve it often for brunch or dinner with potato pancakes or some crusty bread (thick slices are best to sop up all the goodness).

Ingredients for menemen recipe

Menemen vs. Shakshuka

Some wonder if menemen is the same as shakshuka. I consider them close cousins. The two popular egg dishes are quite similar since they share some key ingredients (eggs, tomatoes, peppers, and onions), but the seasoning and preparations differ.

Aside from flavor, probably the most obvious difference between today's menemen recipe and my earlier shakshuka (or even green shakshuka) is the way the eggs are cooked. Here the eggs are scrambled whereas with shakshuka, the eggs are braised undisturbed in the chunky tomato mixture, so the result is more of a sunny-side-up look.

Turkish menemen recipe served in cast iron skillet

Three Important tips

I've made these scrambled eggs a number of times, and two tips make all the difference when it comes to making Turkish menemen at home:

  • Start with quality ingredients. This is one humble dish that is truly greater than the sum of its parts, so it is important to start with quality produce. Look for firm green bell peppers without smooth skins and no blemishes (or other green peppers such as Anaheim or Holland peppers). Select smooth skinned tomatoes that are firm but have some give when you apply a bit of pressure. They should be fragrant and feel heavy for their size, which indicates they are juicy and delicious. For me, I also make sure to use quality extra-virgin olive oil, which will add richness and flavor to this dish.
  • Do not overcook the eggs. The key to the best menemen recipe is to scramble the eggs very gently over medium-low heat until just set. The eggs should be moist and pillow-y and never dry or overcooked.
  • Serve with thick slices of a hearty, country-style bread. Find a loaf of bread with great texture and a crisp crust to serve along; this is a must for dunking into the sauce and pillow-y eggs.

How to make menemen?

The print-friendly recipe is just below, but here is how to make it step-by-step for those of us who are more visual:

  • Cook the onions, peppers and tomatoes
    The first step is to make the chunky tomato mixture. Chop up 1 green pepper (I used mild bell pepper) and 1 yellow onion. Grab a good 10-inch pan (I use cast iron, but you can use any skillet or pan of this size). Heat up some good extra-virgin olive oil and sauté the onions and peppers, seasoned with a good pinch of kosher salt, for a little bit until softened (about 5 minutes).

    Green peppers, chopped garlic and onions sauteed in cast iron skillet
  • Add tomatoes and tomato paste
    Add chopped tomatoes (2 vine-ripe tomatoes) and 3 tablespoon of tomato paste or Turkish Red Pepper Paste. Season with a little more kosher salt. Add black pepper, ½ teaspoon dried oregano and 1 teaspoon Aleppo-style pepper, which is not super hot but adds a nice kick with some subtle sweetness to this dish. Cook over medium heat until the tomatoes soften, for about 7 minutes.

    Sautéed vegetables and tomatoes in skillet
  • Add the eggs and cook gently
    Keep the tomato mixture in the skillet, but push it to one side. Lower the heat to medium-low, add 4 beaten eggs and cook gently until the eggs are just set.
  • Fold the tomato mixture into the eggs
    When the eggs are just set, use a wooden spoon and fold the tomato mixture into the eggs and mix gently (don't linger too long here so you do not overcook the eggs).

    Menemen recipe shown served in cast iron skillet
  • Finish with olive oil and more seasoning
    As soon as the tomato mixture and eggs are incorporated, immediately remove the skillet from the heat. Taste and adjust seasoning. Add a good drizzle of some excellent extra virgin olive oil and a dash more Aleppo-style pepper. And, if you're looking for more heat, a good pinch of hot red pepper flakes. Serve immediately with some good hearty bread (thicker slices of bread are best).

More recipes to try

You may also like our to browse top Mediterranean diet recipes. Find all my Mediterranean recipes.

Visit our shop to browse quality Mediterranean ingredients.

4.91 from 73 votes

Menemen Recipe: Turkish Scrambled Eggs with Tomatoes

Suzy Karadsheh of The Mediterranean Dish. In the kitchenSuzy Karadsheh
Top down picture of Turkish menemen in skillet
You'll love this easy menemen recipe of soft, perfectly scrambled eggs with tomatoes, peppers, and onions! This simple one-pan dish comes together in 20 minutes or less, and makes the perfect breakfast, lunch, or dinner. Just add your favorite crusty bread to serve along!
Prep – 10 minutes
Cook – 15 minutes
Total – 25 minutes
Serves – 4 people


  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion chopped
  • 1 green bell pepper (Anaheim or Holland peppers will work as well), cored, seeded and chopped
  • Kosher salt
  • 2 vine-ripe tomatoes, chopped
  • 3 tablespoons tomato paste
  • Black pepper
  • ½ teaspoon dried oregano
  • 1 teaspoon Aleppo pepper, more for later
  • 4 large eggs, beaten
  • Crushed red pepper flakes, optional if you like spicy
  • 1 French baguette for serving thickly sliced (optional)


  • In a 10-inch skillet, heat 2 tablespoons over medium heat. Add the onions and peppers and season with kosher salt. Cook for 4 to 5 minutes, stirring regularly until softened (being careful not to brown the onions).
  • Add the tomatoes and tomato paste. Season with a little more kosher salt, black pepper, oregano, and Aleppo pepper. Cook for a few minutes over medium heat, stirring occasionally, until the tomatoes soften but still hold their shape (5 to 7 minutes).
  • Push the tomato and pepper mixture to one side of the pan. Lower the heat to medium-low. Add the beaten egg, and cook briefly, stirring gently as needed, until the eggs are just set. Fold the tomato mixture into the eggs.
  • Finish with a little EVOO and more Aleppo pepper and crushed red pepper flakes, if you need a little kick. Serve immediately with thick slices of bread.




Calories: 164.7kcalCarbohydrates: 9.3gProtein: 7.2gFat: 11.5gSaturated Fat: 2.4gTrans Fat: 0.1gCholesterol: 163.7mgSodium: 461.4mgPotassium: 433.4mgFiber: 2.5gSugar: 5.2gVitamin A: 1196IUVitamin C: 37mgCalcium: 50.3mgIron: 1.7mg
Tried this recipe?

Share it with the world

I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
Learn More

Get our best recipes and all Things Mediterranean delivered to your inbox.

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Swapna says:

    5 stars
    I will make this for brunch for a baby show sleepover, can i ask how are the tomatoes prepared? Are they chopped into chuck, finely etc?
    It looks like it will be delicious!

    1. Devin Fuller says:

      Hi Swapna, Devin here from The Mediterranean Dish team.Thank you so much for catching this omission and taking the time to comment. The tomatoes are chopped. Enjoy your brunch, let us know how it turns out!

  2. Cecilia says:

    5 stars
    Just what I needed this chilly morning. So delicious!

  3. Belinda Walker Roccaforte says:

    Just saw this dish on the Turkish TV show, Esaret and have to try it. Looks delicious. The cast iron is a must also. Thanks.

    1. TMD Team says:

      Hope you love it, Belinda!

  4. Victoria Dorr says:

    5 stars
    Delicious! I make it with an Anaheim pepper. Great combination of flavors

  5. Marie Dennis says:

    5 stars
    I love menemen and wanted to make it myself. Used Carliston peppers as I have never had it with bell pepper before in Turkey and ate with Simit bread as seemed more authentic than. Thanks for sharing.

    1. TMD Team says:

      Thanks for taking the time to review, Marie!

  6. Ruth Anne says:

    5 stars
    I made this for dinner last night. Absolutely wonderful recipe!! Extremely tasty and so quick and easy! Will definitely be making this very often! Thanks Suzy for sharing this recipe!

  7. Nan says:

    5 stars
    This recipe is absolutely amazing and is immediately going into my frequent rotation list. My family is trying to eat better in the New Year, and with dishes like this, should be a super easy resolution to keep! As an added bonus, it is ready in under a half hour and cleans up super easily. Thanks!

    1. TMD Team says:

      Great to hear! Thanks, Nan!

  8. Rosalee Adams says:

    5 stars
    In mid 60s I was in the Peace Corps posted in a town inland NE of Izmir
    Turkish food was amazing (still remember the stuffed
    vegetable dishes and much more)
    I saw boxes of Locum today in a market and also
    boxes of cookies I remember. They were from a business
    in Istanbul.

  9. Sharilyn Alexander says:

    5 stars
    My husband and I love this recipe; it is my favourite breakfast. It’s a great way to use up tomatoes and I use whatever bell pepper I have on hand.

  10. Yas says:

    Hi! Can you tell me if the tomato mixture can be made a day in advance? The day after heat, and add in the eggs? Thanks!

    1. Suzy says:

      Sure, Yas. I think that would work.