Dinner

Menemen: Turkish Scrambled Eggs with Tomatoes Recipe

Name: Menemen: Turkish Scrambled Eggs with Tomatoes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Turkish
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium yellow onion, chopped; 1 green bell pepper (or Anaheim or Holland pepper), cored, seeded, and chopped; Kosher salt, to taste; 2 vine-ripe tomatoes, chopped; 3 tablespoons tomato paste; Black pepper, to taste; ½ teaspoon dried oregano; 1 teaspoon Aleppo pepper, plus more for garnish; 4 large eggs, beaten; Crushed red pepper flakes, optional for spice; 1 French baguette, thickly sliced (optional, for serving)

ByHarry Bern December 8, 2025December 8, 2025

Jump to Recipe

Introduction

Menemen is a delicious and vibrant Turkish dish featuring scrambled eggs cooked with tomatoes, peppers, and aromatic spices. It’s a comforting and flavorful breakfast that’s easy to prepare and perfect for sharing with crusty bread.

A close-up top view of a cooked dish in a black cast iron pan, showing a blend of creamy, yellow-orange scrambled eggs mixed with small chunks of red and green peppers and bits of onion scattered across the surface. The eggs have a soft, slightly runny texture with some browned, crispy spots sprinkled with reddish seasoning, adding contrast. The pan sits on a white marbled surface with the visible side handle. The overall look is vibrant with warm colors and inviting textures, making the dish appear rich and flavorful. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
1 green bell pepper (Anaheim or Holland peppers also work), cored, seeded, and chopped
Kosher salt, to taste
2 vine-ripe tomatoes, chopped
3 tablespoons tomato paste
Black pepper, to taste
½ teaspoon dried oregano
1 teaspoon Aleppo pepper, plus more for serving
4 large eggs, beaten
Crushed red pepper flakes (optional, for extra heat)
1 French baguette, thickly sliced (optional, for serving)

Instructions

Step 1: Heat 2 tablespoons of olive oil in a 10-inch skillet over medium heat. Add the chopped onions and peppers, season with kosher salt, and cook for 4 to 5 minutes, stirring regularly until softened without browning the onions.
Step 2: Stir in the chopped tomatoes and tomato paste. Season with more kosher salt, black pepper, dried oregano, and Aleppo pepper. Cook over medium heat, stirring occasionally, until the tomatoes soften but still hold their shape, about 5 to 7 minutes.
Step 3: Push the tomato and pepper mixture to one side of the skillet. Lower the heat to medium-low and add the beaten eggs. Cook gently, stirring as needed, until the eggs are just set. Then fold the tomato mixture into the eggs to combine.
Step 4: Drizzle a little extra virgin olive oil over the top, and sprinkle with additional Aleppo pepper and crushed red pepper flakes if you like some heat. Serve immediately with thick slices of baguette for dipping.

Tips & Variations

Substitute green bell pepper with mild Anaheim or Holland peppers for a slightly different flavor.
Add fresh parsley or mint on top for a pop of freshness.
For a heartier meal, mix in some crumbled feta cheese just before serving.
If fresh Aleppo pepper is unavailable, substitute with mild chili powder or smoked paprika.

Storage

Menemen is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the eggs. Avoid microwaving as it might make the eggs rubbery.

How to Serve

A close-up view of a cooked dish in a black cast iron pan showing a mix of scrambled eggs with visible small pieces of green bell pepper and red tomato. The surface has a slightly creamy texture with areas of melted cheese or sauce, and is sprinkled with red chili flakes that add a speckled red contrast over the creamy yellow and green colors. The background shows a white bowl with red sauce, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, canned diced tomatoes can be used if fresh tomatoes aren’t available. Just drain excess liquid to avoid a watery dish and adjust the cooking time accordingly.