Menemen (Turkish Tomato and Pepper Eggs)
Soft scrambled eggs cooked in a juicy tomato and green pepper base, scooped up with bread at breakfast.
Prep10 min
Cook15 min
Total25 min
Yield3 servings
LevelEasy
Menemen (Turkish Tomato and Pepper Eggs)
Ingredients
US measurements with metric in parentheses.
Instructions
- Heat the oil in a skillet over medium heat. Cook the peppers and onion 5 minutes until soft.
- Add the tomatoes, salt and Aleppo pepper and simmer 6 to 8 minutes until thick.
- Make wells and crack in the eggs, or pour in beaten eggs. Stir gently until the eggs are just set.
- Serve straight from the pan with bread.
🌡 Food safety: Cook eggs until the whites and yolks are firm, especially when serving children, older adults, pregnant people or anyone with a weakened immune system. Wash hands and surfaces after handling raw meat, poultry, seafood or eggs, and refrigerate leftovers within 2 hours.
Tips for success
- Do not overcook the eggs; leave them soft and creamy.
- Let the tomato mix reduce so it is not watery.
Substitutions
- Add crumbled feta or sujuk (not vegetarian).
- Use canned tomatoes in winter.
Storage & reheating
Best fresh.
Estimated nutrition per serving
Estimate only. Calculated roughly from typical ingredients; real values vary by brand and portion.
| Calories | ~250 kcal |
|---|---|
| Protein | ~14 g |
| Carbohydrates | ~12 g |
| Fat | ~17 g |
Frequently asked questions
Menemen with onion or without?
A regional debate in Turkey; both are fine.