Tired of eating the same regular scrambled eggs for breakfast? It’s time to switch things up with this easy and delicious Menemen (Turkish Scrambled Eggs) recipe! This vibrant dish features perfectly cooked scrambled eggs with tomatoes, onions and peppers, creating a very flavorful and nutritious meal.
If you’re craving a hearty, savory breakfast, then this Menemen is the perfect recipe for you. It takes just 25 minutes to make and is all done in one pan! Pair it with your favorite crusty bread and you’ve got a satisfying and wholesome meal.
The first time I discovered Menemen was from a Turkish friend who made it for a brunch I hosted at home. From then, I’ve been hooked and have been making it ever since!
What is Menemen?
Menemen is a scrambled egg dish originating from Turkey, named after the town Menemen near the district of Izmir. It is believed to have been created by Turkish villagers in the region who made use of their excess harvests of tomatoes and peppers to create a flavorful breakfast dish.
Overtime, this simple dish has become a beloved breakfast tradition across Turkey and has become an essential part of the iconic Turkish breakfast spread.
The recipe typically consists of scrambled eggs combined with tomatoes and peppers with simple seasoning like salt, pepper and chili. However, over time various versions have emerged, with people incorporating ingredients like onions, and spices such as paprika or dried herbs.
In my recipe, I like to add onions and dried parsley inside the mixture and top the dish with fresh parsley for added flavor. If you like some heat, you can also add chili flakes on top or even a dash of harissa paste!
Why you’ll love this Menemen
Whether you’ve tried Menemen before or not, these are the reasons why you’ll love it:
- Easy to make: With just a few simple ingredients, this dish comes together in 25 minutes or less!
- Nutritious: It is a hearty and healthy breakfast rich in protein and vitamins. It’s a balanced meal that keeps you satisfied.
- One-pan dish: This recipe can all be made in just one pan, making it practical and less to clean up.
- Perfect for sharing: Serve it straight out the pan for a brunch or dinner at home for everyone to enjoy.
Ingredients you’ll need
You’ll need the following ingredients for this yummy dish:
- Onions: A good flavor booster for this dish.
- Bell Peppers: This recipe is usually made with green peppers, typically Turkish Sivri Peppers. But any mild green pepper works.
- Tomatoes: Try to use fresh tomatoes for the best results. I like vine ripe tomatoes but any juicy, ripe variety will do.
- Tomato Paste: This is optional. I like to add it to deepen the flavor of the dish and add some richness.
- Eggs: The main star of the dish. The fresher the better.
- Chili Flakes: For a touch of heat if you like.
- Parsley: You can add either dried or fresh (or both) for a vibrant garnish.
Now, let’s get cooking!
How to make Menemen
Here’s a step-by-step guide to walk you through the recipe, and you’ll find the printable recipe below.
Sauté the onions and peppers
First, we have to make the vegetable tomato mixture. In a pan (I used a stainless steel pan), heat up some olive oil on a medium-high heat and add the chopped onions. Sauté for 3-4 minutes until they start to soften and become translucent. Next, add the chopped green peppers and sauté for another 7-10 minutes until the peppers soften. Season with a pinch of salt.
Add tomatoes and tomato paste
Once the mixture has softened, add the tomato paste and chopped fresh tomatoes into the pan. Cook over medium heat for about 5 minutes until the tomatoes soften. Then add the dried parsley, another pinch of salt and some chili flakes. Stir the mixture and cook for another 2-3 minutes. Your mixture should begin to thicken and come together into a sauce-like consistency.
Add the eggs and fold mixture into the eggs
Push the tomato mixture to the edges of the pan to create a well in the center, making space for the eggs to cook. Lower the heat to medium and add the eggs into the pan. Gently break up the eggs and stir until they start to set.
Next, slowly fold in the tomato mixture into the eggs and mix gently. Don’t do this for too long to avoid overcooking the eggs. Make sure to scrape the sides of the pan to avoid burning the eggs and mixture.
Top with olive oil, chili flakes and fresh parsley
Once the eggs are mixed in, immediately remove the pan from the heat. Give it a quick taste and adjust for salt or seasoning. Top it with a drizzle of olive oil, chili flakes and fresh parsley.
Serve directly from the pan with some crusty bread (I like sourdough)!
Extra tips for the best outcome
After having made this dish many times, I feel there are a few tips that help to get the best outcome possible:
- Use high-quality juicy tomatoes: Since this dish has just a few ingredients, it’s important to use high-quality and fresh ingredients where possible. When picking your tomatoes, choose ripe, vibrant ones that feel heavy for their size. Also, look for tomatoes that are a deep red color, and slightly soft to the touch but not mushy, as these will be the juiciest and most flavorful.
- Cook the peppers and onions slowly: Make sure they soften fully to bring out their natural sweetness before adding the tomatoes.
- Use other variations of green peppers: While green bell peppers are the most commonly used along with the longer and thinner Turkish Sivri Peppers, other mild and slightly spicy varieties such as Anaheim, Cubanelle or Hungarian wax peppers also work well.
- Don’t overcook the eggs: It’s important not to overcook the eggs, or they will become dry. Be sure to stir them in gently on a medium heat just until you see the mixture is uniform and soft. The key is gentle but constant stirring movements.
- Serve immediately: Menemen is best enjoyed straight from the pan, with a crusty bread of your choice. I like to find a high-quality loaf of bread with a crispy crust and that’s soft in the middle.
FAQs
What’s the difference between menemen and shakshuka?
While both Menemen and Shakshuka are delicious, tomato-based egg dishes, they have some key differences. Menemen has a softer, creamier texture since the eggs are stirred into the tomato mixture. Shakshuka on the other hand has a thicker, chunkier tomato sauce – and the eggs are left whole and cooked using the heat and steam of the tomato sauce. The spices used also differ slightly to give a bolder flavor in the Shakshuka with spices like cumin, paprika or harissa.
Can I store any leftovers?
Menemen is usually enjoyed on the same day, but if you end up with leftovers you can store in an air-tight container and in the fridge. It will likely last only one day in the fridge. I usually like to heat it up in the microwave or in a pan the next day and drizzle a bit of olive oil for added freshness.
Share if you like it!
This is a simple but delicious recipe packed with nutrients. If you try out this recipe or have any questions, please let me know or leave a comment below. I’d love to hear your feedback and know what you’d change. Don’t forget to share this recipe with family and friends!
MENEMEN (TURKISH SCRAMBLED EGGS)
If you're tired of making the same regular scrambled eggs, this Turkish Scrambled Eggs dish is the perfect savory breakfast to share with friends and family over the brunch table, ready in 25 minutes in just one pan!
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
- 2 tbsp olive oil
- 1 medium white onion, chopped
- 1 cup green peppers, chopped
- 2 large vine-ripe fresh tomatoes, diced
- 1 tbsp tomato paste optional
- ½ tsp dried parsley
- 1 tsp salt
- 4 large eggs
- chili flakes optional
To serve:
- 2 tbsp fresh parsley, chopped
- drizzle of olive oil extra virgin
- more chili flakes
- any crusty bread (I like sourdough)
In a medium pan or skillet, heat the olive oil over medium-high heat. Add the chopped onions and cook for 3-4 minutes until soft and translucent. Stir in the green peppers, add a pinch of salt, and sauté for another 7-10 minutes until tender.
Mix in the tomato paste and chopped fresh tomatoes. Cook over medium heat for 5 minutes until softened. Add the dried parsley, chili flakes, and another pinch of salt. Stir and let it simmer for 2-3 more minutes until the mixture thickens into a sauce.
Push the tomato mixture to the edges of the pan, creating a well in the center. Lower the heat to medium-low and crack the eggs into the pan. Gently stir until they begin to set.
Slowly fold the tomato mixture into the eggs, stirring gently. Avoid overmixing to keep the eggs soft and creamy and to not overcook them. Be sure to scrape the sides of the pan to prevent burning.
Once the eggs are set, remove the pan from the heat and adjust seasoning for taste. Drizzle with olive oil, sprinkle with chili flakes and fresh parsley, and serve straight from the pan with crusty bread!
- If you don’t like the tomato paste, you can omit it from this recipe.
- You can omit the parsley or add other herbs and spices of your choice such as oregano and paprika.
- If you prefer, you can crack the eggs into a bowl before adding them into the pan.
- Serve hot and immediately for the best experience.
- Serve on the side of other breakfast items or on its own!
Keyword breakfast, easy, eggs, one-pan, tasty
