Turkish Menemen (Scrambled Eggs with Tomatoes & Peppers)
A classic Turkish breakfast dish featuring softly scrambled eggs in a rich tomato-pepper sauce, seasoned with spices like Aleppo pepper and oregano. Ready in under 30 minutes and perfect with crusty bread for dipping
Ingredients
- 3 tbsp olive oil (or butter)
- 1 small onion, diced (optional; 51% of Turks prefer it)
- 1 green bell pepper or Turkish sivri biber (long green pepper), diced
- 2-3 ripe tomatoes, chopped or grated (or 1.5 cups canned tomatoes)
- 1 tsp Aleppo pepper or paprika (for heat)
- ½ tsp dried oregano or thyme
- ½ tsp dried oregano or thyme
- 4 large eggs, lightly beaten
- Salt and black pepper to taste
- ¼ cup crumbled feta or beyaz peynir (optional)
- Fresh parsley or basil for garnish
Instructions
- Sauté vegetables: Heat oil in a skillet. Cook onions (if using) and peppers until soft (5–7 mins).Add tomatoes: Stir in tomatoes, tomato paste (optional), and spices. Simmer until saucy (5–10 mins).Scramble eggs: Push veggies to one side, pour in beaten eggs. Gently fold into the mixture until just set (3–4 mins).Finish: Remove from heat. Top with feta, fresh herbs, and a drizzle of olive oil. Serve with crusty bread.
Notes
- For spice lovers: Add extra chili flakes or hot peppers.
- Meal prep: Cook the tomato base ahead; add eggs fresh before serving.
- Non-traditional twists: Try with sucuk (spicy sausage) or halloumi cheese