Menemen Recipe: Authentic Turkish Scrambled Eggs
Menemen is a Turkish breakfast dish of eggs gently cooked in a simmer of sweet green peppers, ripe tomatoes, and pul biber, finished soft and saucy. Made in one pan in about 20 minutes, it's served straight from the skillet with crusty bread for scooping. Onion is optional and regionally debated.
Key takeaways
- Menemen is soft and saucy, not dry — the eggs stay just set.
- Core ingredients: eggs, green peppers, tomatoes, olive oil, pul biber, salt.
- The classic debate: with or without onion (both are authentic).
- Cook peppers first, then tomatoes, then add eggs last over low heat.
- Serve from the pan with bread, olives, cheese, and tea.
What ingredients do you need for menemen?
| Ingredient | Amount (serves 2) |
|---|---|
| Eggs | 4 |
| Green peppers (Turkish sivri/banana) | 2, chopped |
| Ripe tomatoes (or quality canned) | 3, grated/diced |
| Olive oil or butter | 2 tbsp |
| Pul biber (red pepper flakes) | 1 tsp |
| Salt & black pepper | to taste |
| Onion (optional) | 1 small, diced |
No ripe tomatoes on hand? Quality canned or jarred tomatoes work beautifully — see our Canned & Jarred Food collection. Stock pul biber and salt from our Condiments & Spices collection.
How do you make menemen step by step?
- Soften the peppers. Warm olive oil in a skillet over medium heat. Add chopped green peppers (and onion if using) and cook 4–5 minutes until soft.
- Add tomatoes. Stir in grated or diced tomatoes and pul biber. Simmer 6–8 minutes until the mixture thickens and the liquid reduces.
- Add the eggs. Lower the heat. Crack the eggs into the pan and gently fold — don't over-stir. Cook just until softly set, about 2–3 minutes.
- Season and serve. Add salt and black pepper, finish with a pinch more pul biber, and bring the pan to the table with warm bread.
Should menemen have onion?
It's the great Turkish breakfast debate. Purists in many regions leave onion out to keep the dish bright and tomato-forward; others love the sweetness onion adds. Both versions are authentic — cook it the way you enjoy it.
What is the secret to good menemen?
Keep the eggs soft. Add them over low heat and fold gently so the dish stays creamy and saucy rather than dry and crumbly. Using ripe, flavorful tomatoes (or good canned ones) and real pul biber makes all the difference.
What do you serve with menemen?
Menemen is the heart of a relaxed Turkish breakfast. Round it out with white cheese from our Dairy collection, olives, fresh bread, and glasses of Turkish tea. Since 2003, TG Gourmet has shipped the authentic pantry staples — pul biber, olive oil, tomato paste, and cheese — that make this dish taste like home.
Frequently asked questions
What is the difference between menemen and shakshuka?
Both are egg-and-tomato dishes, but menemen has the eggs softly scrambled into the sauce, while shakshuka poaches whole eggs in the sauce. Menemen also leans on green peppers and pul biber.
Can I make menemen with canned tomatoes?
Yes. Good canned or jarred tomatoes are an excellent off-season choice — just simmer a little longer to reduce extra liquid.
Is menemen eaten for breakfast or dinner?
Traditionally breakfast or brunch, but it's quick and satisfying enough for a light dinner any time.
How do you keep menemen from being watery?
Cook the tomatoes down well before adding eggs so excess liquid evaporates, and avoid covering the pan during the tomato stage.
Can you add cheese to menemen?
Yes — crumbled white cheese (beyaz peynir) or kasar stirred in at the end makes a rich variation popular across Turkey.