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!
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).
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.
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).
- 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. - 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). - 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
- Breakfast Egg Muffins
- Lahmacun
- How to Make Labneh (Middle Eastern Yogurt Cheese)
- Turkish-Inspired Fried Eggplant
- Za'atar Manaqish (za'atar flatbread)
- Kofta Kebab
You may also like our to browse top Mediterranean diet recipes. Find all my Mediterranean recipes.
Visit our shop to browse quality Mediterranean ingredients.
Menemen Recipe: Turkish Scrambled Eggs with Tomatoes
Ingredients
- 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)
Instructions
- 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.
Video
Notes
- Visit our online shop to browse quality Mediterranean ingredients including spices and extra virgin olive oil used in this recipe.
I made this today! Got a 10 from my wife and me too!! Delicious!!! We are so glad we have found you. Thanks for all your effort and time! Dave
My pleasure, Dave! So glad you enjoyed this recipe!
A little like Shakshuka, but with a scramble instead of poached. We actually like this one better. Delicious!
We loved this! So easy & so tasty!
I did cut the amount of pepper in half because it was our first time to use Aleppo pepper. I would use more next time.
Our tomatoes from the farm stand were super juicy, so I probably should have drained some of the liquid off. 🙂
I used a 12" skillet, just because that's what I own.
I will definitely be making this again soon!!?
Awesome! Thanks, Lisa!
I just got a cast iron skillet. How would you change the directions for that? Can I put it in the oven at the end like a soufflé? Thanks!
Hi, Marsha! No need to really change anything if using a cast iron skillet. That is what I typically use here. I don't recommend putting it in the oven in the end. This works best on the stovetop.
Made this for an easy Sunday night dinner and it was a HUGE hit with everyone.
Thanks for the recipe
Oh, wonderful! Thanks, Janine!
I subscribe to your Mediterranean Dish email and I make at least one of your offered recipes each week. I just copied the one to make Menemen for breakfast tomorrow. I love the smells that come from my kitchen and I've loved trying and tasting everything so far. Yesterday I made Greek Chicken and Orzo, but I substituted farro for the orzo and it was delicious!
Thank you so much for offering a huge variety of tasty, healthy meals--I love Middle Eastern and Mediterranean flavors and find it easy to use what I have on hand to make many of these dishes. My husband is also a big fan!
Thank you for taking the time to comment, Marti! Very kind words and much appreciated. I'm so honored that you and your husband are enjoying the recipes!
Nothing wrong with the recipe and as I can see just about everybody likes it. It is definitely super easy to make. I and Hubby just are not crazy about stuff mushed into eggs this way. I think I will stick with a regular omelette with semi-crisp veggies but no canned tomatoes and tomato sauce. Sorry.
P.S. I love all your other recipes and your online shop!!!
Another delicious (vegetarian) recipe! I loved the ease of it too! My husband and I agreed that we could eat it often.
Thank you, Cyndy!
Just made this Saturday morning, easy to make and very good.
Thanks, Ken!
Oh my, tried this today. It was lush!
Awesome! Thanks so much!
Enjoyed this recipe to get a break from the normal routine of breakfast and it was very good. We did not have the Adeppo spice but substituted with cumin and paprika and that was the ticket. Thank you!!!!
So glad you enjoyed it! If you're located in the US, you can order Aleppo from our online shop: https://shop.themediterraneandish.com/product/aleppo-pepper-aleppo-style-pepper/
What would be a good meat to add to add to this dish? We like it to be a fuller meal for mid day so we don't have to eat again. Thank you!
Hi, Tammy! I feel like there are so many options here. Since we're talking breakfast, sausage and ham might be a few good places to start.
I actually had all of the ingredients for this on hand, so I made a "breakfast-for-dinner" last night. We really enjoyed it! Highly recommend!
will be making this soon can i leave out green bell pepper as am not a big fan of bell pepper i never had turkish eggs before perfect for my brunch and after office meals everyday will tag you on twitter if i make this Thanks Ramya
Sure... you can omit them if you prefer. Hope you enjoy it!
This is the perfect little dish! I had it many moons ago myself in Turkey and loved it. Thanks so much for sharing the recipe!
Awesome, Sarah! Thanks for stopping in
Do you get my Greetings every time you send a recipe? --- Just a wave and a "HI, Suzy".
You are beyond FABULOUS !!!
Lynne
Aww...thank you, Lynne! Glad you're here.