Description
Menemen is a classic Turkish dish featuring scrambled eggs cooked gently with juicy tomatoes, colorful peppers, and Mediterranean spices. This comforting, saucy meal is quick to prepare, customizable, and bursting with sunny flavor—perfect for breakfast, brunch, or a simple dinner. Serve hot from the pan, garnished with herbs and feta, and accompanied by crusty bread to scoop up every bite.
Ingredients
Units
Scale
Main Ingredients
- 3 tablespoons olive oil, butter, or ghee
- 1 small onion, diced (optional)
- 1 cup chopped peppers (Aleppo, Urfa Biber, or red bell peppers)
- 3 cloves garlic, minced
- 1 teaspoon spicy chili flakes (such as Aleppo, or use paprika/cayenne)
- 1 1/2 cups grated or diced tomatoes (with juices)
- 1/4 cup shredded melty cheese (mozzarella, Monterey Jack, or similar; optional)
- 5 eggs
- Salt and pepper to taste
For Serving
- Crusty bread or small tortillas
- Extra spicy chili flakes
- Crumbly feta cheese
- Fresh chopped parsley or basil
Instructions
- Prepare and Sauté the Vegetables: Heat the olive oil, butter, or ghee in a medium nonstick skillet or sauté pan over medium heat. If using onion, add it now and cook for about 2–3 minutes until soft and fragrant. Add the chopped peppers and sauté for another 3–4 minutes until they’re starting to soften and slightly blister. Stir in the minced garlic and chili flakes, cooking for about 30 seconds until aromatic and sizzling.
- Add Tomatoes and Simmer: Add the grated or diced tomatoes (with their juices) to the skillet. Cook, stirring often, until the mixture thickens and most of the liquid evaporates—about 6–8 minutes. The consistency should be soft and jammy, with the flavors well combined.
- Stir in Cheese (Optional): If using melty cheese, scatter it over the tomato-pepper base and let it melt gently, about 1–2 minutes, until creamy and stringy.
- Add Eggs and Gently Scramble: Crack the eggs directly into the skillet over the tomato mixture. Let them sit undisturbed for 15–30 seconds, then gently swirl or stir with a spatula or wooden spoon. For classic Menemen, scramble gently until the eggs are just barely set and still creamy. Season with salt and pepper.
- Serve Immediately: Remove the skillet from the heat while the eggs remain a bit runny (they’ll continue to set from residual heat). Top with extra chili flakes, crumbly feta, and plenty of fresh parsley or basil. Serve right from the pan with crusty bread or tortillas. Enjoy hot!
Notes
- For a vegan version, substitute firm tofu for eggs and omit cheese.
- Add extra vegetables—such as spinach, mushrooms, or zucchini—for more nutrition and color.
- Increase heat with hotter chili flakes, jalapeños, or a drizzle of hot sauce.
- For a meaty variation, add cooked Turkish sausage (sucuk), pastirma, or chorizo after the onions.
- Omit the onion for a classic, lighter Turkish Menemen.
- Add fresh herbs like dill or mint for a bright, aromatic finish.
- Best served immediately; leftovers can be stored in the fridge up to 2 days.
- To reheat, gently warm in a nonstick pan with a splash of water or milk, or microwave in short bursts.
Nutrition
- Serving Size: 1/2 of recipe (~1.5 cups)
- Calories: 260
- Sugar: 6g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 283mg