Menemen: Turkish Scrambled Eggs with Tomato and Green Pepper Recipe
Menemen is a traditional Turkish scrambled egg dish featuring a flavorful combination of sautéed onions, green peppers, and fresh tomatoes, gently cooked with eggs and herbs to create a soft, comforting breakfast or brunch meal. Served with flatbread, this dish balances the sweetness of tomatoes and peppers with aromatic spices like oregano and Aleppo pepper.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
Ingredients
Scale
Ingredients
- 4 tablespoons extra-virgin olive oil
- 1 medium white onion (about 10 ounces), peeled and diced
- 1/2 teaspoon dried oregano, plus more as needed
- 1/4 teaspoon Aleppo pepper, plus more as needed
- Kosher salt and freshly ground black pepper, to taste
- 1 mild but flavorful long green pepper (such as Turkish carliston, Hungarian banana or Anaheim), stemmed, halved lengthwise, seeded, then diced
- 1 cup peeled, chopped fresh heirloom tomato (about 7 ounces) or canned diced San Marzano tomatoes with their juices
- 4 large eggs
- 1/4 cup chopped fresh parsley, plus 2 tablespoons for garnish
- 1 tablespoon unsalted butter (optional)
- Flatbread, toasted or untoasted, for serving
Instructions
- Sauté the Aromatics: Heat the olive oil in a nonstick medium skillet over medium-high heat. Add the diced onion, dried oregano, and Aleppo pepper; season with kosher salt and freshly ground black pepper. Cook, stirring occasionally, until the onion becomes translucent, about 7 to 9 minutes. Then stir in the diced green pepper and continue cooking until the pepper softens, around 5 to 7 minutes.
- Prepare the Tomato Mixture: While the onions and peppers cook, purée half of the tomatoes using a food processor or blender until smooth. Once the onions and peppers are softened, add the remaining chopped tomatoes (not puréed) to the skillet. Crack the eggs into a medium bowl, add the puréed tomatoes, and whisk the mixture vigorously until foamy.
- Cook the Eggs: When the tomato and vegetable mixture in the skillet begins to simmer, stir in the 1/4 cup chopped parsley and the optional unsalted butter to enhance richness. Reduce the heat to low and pour the egg and tomato purée mixture over the veggies. Cook gently, stirring occasionally, until the eggs are set but still soft and creamy, about 3 to 4 minutes. Adjust the seasoning with additional salt, oregano, or Aleppo pepper to taste.
- Garnish and Serve: Sprinkle the menemen with the remaining 2 tablespoons of fresh parsley. Serve it hot directly from the skillet alongside toasted or untoasted flatbread for dipping and scooping.
Notes
- Use fresh ripe tomatoes for best flavor, but good quality canned San Marzano tomatoes make a great substitute.
- Aleppo pepper adds a mild heat and fruity aroma; you can substitute with crushed red pepper flakes if unavailable.
- Butter is optional but adds a nice richness to the eggs.
- Serve menemen immediately for the best texture and warmth.
- Flatbread is the traditional accompaniment but any crusty bread works well.
Keywords: menemen, Turkish scrambled eggs, tomato eggs, Turkish breakfast, eggs with tomatoes and peppers
