Menemen: Turkish Scrambled Eggs with Tomatoes and Peppers
A classic Turkish breakfast dish of soft, creamy eggs cooked with ripe tomatoes and green peppers in olive oil.
- Prep15 min
- Cook15 min
- Total30 min
- DifficultyEasy
- Servings4
Menemen is a beloved Turkish breakfast, often served straight from the pan with crusty bread for dipping. It's named after the town of Menemen near Izmir, though similar versions are found across Turkey and the Pontus region.
This version uses whole eggs plus an extra yolk for richness, and the peppers are first softened in olive oil before the tomatoes are added. The eggs are poured in slowly and cooked gently until just set, creating a creamy, almost custard-like texture.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a bowl, beat the whole egg, the egg yolk, and a pinch of salt and pepper with a fork until well combined.
- Heat the olive oil in a non-stick skillet over medium heat. Add the pepper strips and sauté, stirring occasionally, until they soften and become slightly wilted, about 3–4 minutes.
- Add the chopped tomatoes to the skillet. Stir gently and cook over medium heat for 5 minutes, until the tomatoes break down and release their juices, but still hold some shape and color.
- Reduce the heat to low. Pour the beaten eggs in a slow, steady stream over the tomato-pepper mixture. Do not stir. Instead, use a spoon to gently poke through the mixture here and there, allowing the eggs to set gradually.
- Cook for 6–8 minutes, until the eggs are just set but still creamy. The menemen should be soft and not dry. Serve immediately, straight from the skillet, with crusty bread.
💡 Tips
- For a richer flavor, use ripe, in-season tomatoes. You can also substitute canned chopped tomatoes if fresh are not available.
- Do not overcook the eggs; the dish should be creamy, not scrambled dry.
- Serve with crusty bread, pita, or even toast for dipping.
Inspired by a recipe from Γαστρονόμος