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Turkish Menemen: Soft Scrambled Eggs with Tomatoes and Peppers

Menemen with green peppers and onions

Menemen is a classic Turkish breakfast of soft scrambled eggs gently folded into a saucy base of sweet peppers, onions, and juicy tomatoes. Made in one skillet in just 15 minutes, it's creamy, savory, slightly spicy, and perfect for scooping up with crusty bread. Top with feta and fresh herbs for the ultimate comforting brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Side Dish
Cuisine: Mediterranean
Calories: 285
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 2 mild green peppers finely sliced
  • 3 ripe tomatoes grated or finely chopped
  • 4 large eggs
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon Aleppo pepper or pul biber
  • 2 tablespoons chopped parsley
  • Crusty bread for serving

Equipment

  • cast-iron pan or sahan
  • Wooden spoon
  • Cutting board
  • Chef’s knife
  • Box grater (if grating tomatoes)
  • Small mixing bowl (for eggs)

Method
 

  1. Heat olive oil in a wide skillet. Add peppers and cook 4–5 minutes until softened.
  2. Add tomatoes and simmer 6–8 minutes until saucy and slightly reduced.
  3. Season with salt, black pepper, and Aleppo pepper.
  4. Beat eggs lightly and pour them into the skillet.
  5. Cook over low heat, stirring gently, until softly set but still moist.
  6. Scatter parsley over the top and serve immediately with bread.
  7. Nutrition is an estimate and varies with olive oil, bread, cheese, and serving size. This recipe is for general cooking information, not medical or dietary advice.

Video

Notes

Don't overcook the eggs - menemen should stay soft and slightly saucy, not dry. Cook on low heat and remove from stove while eggs are still creamy, they will continue to set in the hot skillet. Traditionally served straight from the pan with crusty bread for dipping.
grate them instead of chopping. The pulp creates a silkier, more flavorful sauce without skin.
Pro move: Finish with a knob of butter + pinch of pul biber (Aleppo pepper) for authentic Turkish richness.