Menemen: Turkish eggs for breakfast in 35 minutes

Ingredients

• 1onion
• 1 (optional)garlic clove
• 150 ggreen and/or red pointed peppers
• 4tomatoes
• 4eggs
• to tastechopped parsley
• to tastesalt and black pepper
• to tastepul biber
• to tasteflatbread
• 15 ml (1 tbsp)oil, for frying

Instructions

1. 1

   Chop the onion

   Peel and finely dice the onion. If using garlic, finely chop the clove as well.

2. 2

   Prepare the peppers

   Remove the seeds from the peppers and cut them into pieces about 1 cm across.

3. 3

   Dice the tomatoes

   Quarter the tomatoes, remove the tough stem ends, then roughly chop them.

4. 4

   Soften the onion

   Set a lidded pan or saucepan over the heat and warm the oil. Add the onion with a little salt and cook gently for 2–3 minutes, without letting it colour.

5. 5

   Cook the peppers

   Add the peppers and fry for 3 minutes. If using garlic, stir it in and cook for a further 1 minute.

6. 6

   Simmer the tomatoes

   Add the tomatoes and season with salt, black pepper and pul biber. Stir well, cover and simmer gently for 5 minutes, stirring once along the way.

7. 7

   Beat the eggs

   While the vegetables simmer, crack the eggs into a bowl and whisk them.

8. 8

   Set the eggs

   Pour the eggs into the pan and stir over a medium heat until set and no longer very runny. Taste and add more seasoning if needed.

9. 9

   Finish and serve

   Scatter the chopped parsley over the menemen and serve with flatbread.

What is menemen?

Menemen is a Turkish breakfast dish in which eggs are cooked with tomatoes and peppers in one pan. It is associated with the town of Menemen in İzmir Province, and is commonly served with bread.

This version builds flavour by gently softening the onion before adding the peppers and briefly simmering the tomatoes. The eggs go in at the end, so they cook in the seasoned vegetable mixture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 107 calories, 7g protein, 10g carbs, 5g fat.

The eggs provide most of the protein, while the tomatoes, peppers and flatbread contribute carbohydrates; the oil and egg yolks supply most of the fat. Serve with a generous share of the vegetables and a measured piece of flatbread for a balanced plate.

Choose the peppers

Pointed peppers: green, red or a mixture will work here. Cut them into pieces of roughly 1 cm so they soften quickly and remain distinct among the tomatoes.

Pul biber: this Turkish chilli flake brings gentle warmth and a fruity, peppery note. Add it to taste, especially if you are unsure how hot your particular batch is.

Build the vegetable base

Onion: cook it gently for 2–3 minutes with a little salt, keeping it pale rather than browned. This gives it time to soften before the firmer peppers go in.

Tomatoes: the covered 5-minute simmer helps them release their juices and mingle with the onion and peppers. Stir once during this time so the mixture cooks evenly.

Get the egg texture right

Whisking: beat the eggs in a bowl while the tomatoes simmer, then pour them into the pan. This makes them easier to distribute through the vegetables.

Doneness: stir over medium heat until the mixture is set and no longer very runny. Take care not to cook it until dry; menemen should remain soft and creamy.

Season as you go

Salt: a little goes into the onion, then the tomato mixture is seasoned too. Taste again after the eggs have set, as the final seasoning can be adjusted at that point.

Garlic: it is optional and goes in after the peppers have cooked for 3 minutes. Give it just 1 minute in the pan before adding the tomatoes.

Serve it straight away

Flatbread: serve it alongside the pan so you can scoop up the soft eggs and tomato juices. Warm bread is particularly useful for catching the mixture.

Parsley: scatter it over the finished dish just before serving for a fresh, herbal finish. Menemen is best eaten hot while the eggs are still soft.

Recipe notes & tips

• Use a pan with a lid that fits well for the tomato simmer.
• Keep the onion over gentle heat so it softens without browning.
• Cut the peppers to a similar size so they cook evenly.
• Whisk the eggs while the tomatoes simmer to keep the cooking moving.
• Stir the eggs gently and stop cooking as soon as they are set.
• Taste for salt, pepper and pul biber before serving.

Variations

• Use mixed peppers: combine green and red pointed peppers for varied colour and flavour.
• Add the garlic: include the optional clove for a more savoury base.
• Adjust the chilli: use less or more pul biber to suit your preferred heat.
• Finish with herbs: add the chopped parsley just before taking the pan to the table.
• Serve with extra bread: put more flatbread on the table for scooping up the tomato juices.

Common mistakes to avoid

• Browning the onion: keep the heat gentle and cook it only until softened.
• Adding garlic too early: fry it for just 1 minute after the peppers to avoid scorching it.
• Skipping the tomato simmer: cover the pan and simmer for 5 minutes so the vegetables meld.
• Cooking the eggs too hard: stir over medium heat and stop once the mixture is set but still soft.
• Over-seasoning before tasting: add pul biber to taste and check the seasoning again at the end.

How to store

Cool leftovers promptly, store them covered in the fridge and eat within 2 days. Reheat gently in a pan until steaming hot; the eggs may become firmer after reheating.

Frequently asked questions