Menemen Recipe (Turkish Tomato Scrambled Eggs) Recipe
Menemen is a traditional Turkish dish of scrambled eggs cooked with tomatoes, green peppers, and spices. This flavorful and comforting recipe features tender peppers and juicy tomatoes simmered in olive oil, then combined with gently beaten eggs for a soft, creamy scramble. Garnished with parsley and red pepper flakes, Menemen makes for a perfect breakfast or light meal.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: Serves 2-3
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
- Diet: Gluten Free
Ingredients
Vegetables
- 3 medium green peppers, chopped (Turkish peppers or any sweet green pepper)
- 4 large tomatoes (about 1 cup), peeled and diced
Eggs
- 4 medium eggs
Spices and Seasonings
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
Others
- 2 tablespoons olive oil
- 1 tablespoon parsley for garnish
Instructions
- Heat the oil: Heat 2 tablespoons of olive oil in a pan over medium heat until shimmering.
- Cook peppers: Add the chopped green peppers and sauté for 2-3 minutes until they soften but are not browned.
- Add tomatoes and spices: Add the peeled and diced tomatoes to the pan. Season with ½ teaspoon salt and ½ teaspoon paprika. Cook over medium-low heat, stirring occasionally, until the tomatoes become tender and release their juices, about 10 minutes. Reduce the heat slightly to avoid burning.
- Beat eggs: While the tomato mixture cooks, gently beat 4 medium eggs in a bowl.
- Combine eggs and tomato mixture: Pour the beaten eggs evenly over the tomato and pepper mixture in the pan. Cook uncovered on low heat, gently stirring with a spatula to spread the eggs throughout the mixture. This process should take no longer than 5 minutes. Be careful not to overcook; the eggs should be soft and creamy.
- Finish and garnish: Remove the pan from heat. Sprinkle with ½ teaspoon black pepper, ½ teaspoon red pepper flakes, and 1 tablespoon chopped parsley. Optionally drizzle a little olive oil over the top before serving. Serve immediately for the best taste and texture.
- Optional variation – leave eggs whole: After cooking the tomatoes and peppers, create small wells in the mixture using a spoon. Crack an egg into each well. Simmer uncovered until the egg whites are set but yolks remain runny, about 8-10 minutes. Stir gently to help whites cook evenly, or cover the pan with a lid—note this will cover the yolks with a thin layer of cooked egg white.
Notes
- Peeling tomatoes helps achieve a smoother texture; blanch and peel before dicing for best results.
- Use Turkish green peppers if available; sweet green bell peppers are a good substitute.
- Adjust red pepper flakes to taste for desired spiciness.
- Serve Menemen with fresh crusty bread or Turkish flatbread to soak up the sauce.
- Do not overcook the eggs to keep them creamy and tender.
- For a dairy-free dish, this recipe contains no dairy ingredients.
