Menemen - Turkish Scrambled Eggs with Tomatoes and Peppers

A pan of menemen feels like the perfect start to a slow morning. The sizzle of onions, the sweet aroma of ripe tomatoes and peppers, and the gentle folding of creamy eggs make it a dish that brings comfort with every bite.

In Turkey, menemen is a breakfast staple, but I often make it for lunch or a light dinner too. It’s quick, made with simple ingredients, and just as satisfying. Sometimes I crumble in a little feta or sprinkle kaşar cheese on top for extra richness, but even without it, this one pan dish is pure joy. Don’t forget fresh bread on the side. It’s essential for soaking up those delicious juices.

Turkish menemen with juicy tomatoes, green peppers, and creamy scrambled eggs, sprinkled with pul biber

Ingredients

For 2 servings:

• 2 tablespoons olive oil or butter

• 1 small onion, finely chopped

• 2 çarliston biber (or mild green peppers), thinly sliced

• 2 large ripe tomatoes, peeled and finely chopped

• 4 large eggs (preferably room temperature)

• 50 g white cheese (feta/beyaz peynir) or grated kaşar (optional)

• 1 teaspoon pul biber or red pepper flakes (optional)

• Salt and freshly ground black pepper, to taste

Instructions

Heat the olive oil in a non-stick pan over medium heat. Add the chopped onion and sauté until soft and translucent. Stir in the sliced green peppers and cook for another 2–3 minutes until they begin to soften.

Add the chopped tomatoes, season with salt and black pepper, and let the mixture simmer uncovered for 8–10 minutes. The tomatoes should break down and release their juices, creating a slightly thickened sauce.

Tip: If possible, use room temperature eggs for the creamiest result. Cold eggs straight from the fridge work too, but letting them warm up slightly helps them blend more evenly into the tomato mixture. If your eggs are cold, you can place them in a bowl of warm water for 5–10 minutes while preparing the vegetables.

Reduce the heat to low. Crack the eggs directly into the pan, letting them sit for about 30 seconds so the whites begin to set slightly. Gently stir the eggs into the tomato mixture, folding them in without overmixing. Continue cooking slowly, stirring occasionally, until the eggs are just set and creamy (about 3–5 minutes).

If using cheese, sprinkle it over the menemen just before the eggs are fully set and fold it in gently. Finish with a pinch of pul biber for a little heat if you like.

Serve hot with fresh crusty bread for dipping.