If you’re into savory, perfectly scrambled eggs for breakfast (and yes, eggs for dinner!), you’ll want to try this delicious and extra hearty variation from Turkey known as Menemen. I was first introduced to this delicious dish while on a trip to Istanbul back in 2006, and have since been making variations of it. I can’t believe it has taken me this long to share it!
What is menemen?
This hearty egg scramble gets its name from the Turkish market town of Menemen, a small town located just off the main highway of north Izmir.
Turkey has many famous egg dishes, from Ispanaklı Yumurta (Spinach and Eggs) to Çılbır: Turkish Poached Eggs. Menemen is their famous scrambled eggs, with tomatoes, peppers and, sometimes, onions.
The seasoning is quite simple and often includes a dash of dried herbs (I used oregano) and a touch of heat from some chili flakes. I used a combination of Aleppo-style pepper, which adds depth and a subtle sweetness, and a dash of hot red pepper flakes for some heat.
Menemen is a simple and versatile one-pan dish that comes together in 20 minutes or less! I serve it often for brunch or dinner with potato pancakes or some crusty bread (thick slices are best to sop up all the goodness).
Menemen vs. Shakshuka
Some wonder if menemen is the same as shakshuka. I consider them close cousins. The two popular egg dishes are quite similar since they share some key ingredients (eggs, tomatoes, peppers, and onions), but the seasoning and preparations differ. Aside from flavor, probably the most obvious difference between today’s menemen recipe and my earlier shakshuka (or even green shakshuka) is the way the eggs are cooked. Here the eggs are scrambled whereas with shakshuka, the eggs are braised undisturbed in the chunky tomato mixture, so the result is more of a sunny-side-up look.
Three Important tips
I’ve made these scrambled eggs a number of times, and two tips make all the difference when it comes to making Turkish menemen at home:
Start with quality ingredients. This is one humble dish that is truly greater than the sum of its parts, so it is important to start with quality produce. Look for firm green bell peppers without smooth skins and no blemishes (or other green peppers such as Anaheim or Holland peppers). Select smooth skinned tomatoes that are firm but have some give when you apply a bit of pressure. They should be fragrant and feel heavy for their size, which indicates they are juicy and delicious. For me, I also make sure to use quality extra-virgin olive oil, which will add richness and flavor to this dish. Do not overcook the eggs. The key to the best menemen recipe is to scramble the eggs very gently over medium-low heat until just set. The eggs should be moist and pillow-y and never dry or overcooked. Serve with thick slices of a hearty, country-style bread. Find a loaf of bread with great texture and a crisp crust to serve along; this is a must for dunking into the sauce and pillow-y eggs.
How to make menemen?
The print-friendly recipe is just below, but here is how to make it step-by-step for those of us who are more visual:
Cook the onions, peppers and tomatoes The first step is to make the chunky tomato mixture. Chop up 1 green pepper (I used mild bell pepper) and 1 yellow onion. Grab a good 10-inch pan (I use cast iron, but you can use any skillet or pan of this size). Heat up some good extra-virgin olive oil and sauté the onions and peppers, seasoned with a good pinch of kosher salt, for a little bit until softened (about 5 minutes). Add tomatoes and tomato pasteAdd chopped tomatoes (2 vine-ripe tomatoes) and 3 tablespoon of tomato paste or Turkish Red Pepper Paste. Season with a little more kosher salt. Add black pepper, 1/2 teaspoon dried oregano and 1 teaspoon Aleppo-style pepper, which is not super hot but adds a nice kick with some subtle sweetness to this dish. Cook over medium heat until the tomatoes soften, for about 7 minutes. Add the eggs and cook gentlyKeep the tomato mixture in the skillet, but push it to one side. Lower the heat to medium-low, add 4 beaten eggs and cook gently until the eggs are just set. Fold the tomato mixture into the eggsWhen the eggs are just set, use a wooden spoon and fold the tomato mixture into the eggs and mix gently (don’t linger too long here so you do not overcook the eggs). Finish with olive oil and more seasoningAs soon as the tomato mixture and eggs are incorporated, immediately remove the skillet from the heat. Taste and adjust seasoning. Add a good drizzle of some excellent extra virgin olive oil and a dash more Aleppo-style pepper. And, if you’re looking for more heat, a good pinch of hot red pepper flakes. Serve immediately with some good hearty bread (thicker slices of bread are best).
More recipes to try
Breakfast Egg Muffins Lahmacun How to Make Labneh (Middle Eastern Yogurt Cheese) Turkish-Inspired Fried Eggplant Za’atar Manaqish (za’atar flatbread) Kofta Kebab
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