From my Mother’s Kitchen in Türkiye to Yours
Menemen is one of the very first recipes I learned to cook at a very young age. I am pretty sure this is the case for many Turkish people, given its ease of preparation and the use of basic, inexpensive, everyday ingredients.
It gets its name from a small town in Northern Izmir, where it is believed to have been invented. Now, I know many people think of Çılbır (poached eggs served over garlicky yogurt) when they think about a Turkish egg breakfast, but Menemen is the dish we actually ate every Sunday growing up.
Is it an omelette or similar to Shakshuka?
Some people call it a “Turkish Omelette,” but I beg to differ. A true Menemen is a soft, juicy scramble, not a set or folded omelette. It is also not like the heavy, tomato-based Shakshuka, where eggs are poached whole in a thick sauce.
Instead, it is a simple mix of sautéed veggies with beaten eggs added at the end and cooked just until set.
My version is exactly how I learned it from my mother.
The internet is full of versions of this traditional Turkish breakfast recipe, but my mother never used thickeners like tomato paste or heavy dried spices. Instead, she relied on a few specific techniques that make this the most authentic version you will ever try:
- It is made with onions: If you visit Türkiye and ask for this dish, you will quickly be reminded of the famous national debate over whether to use onions. Apparently, a recent online poll showed a nearly 50/50 split on the subject matter. But my family has always been “Team Onion”. My mom always used sweet onions as a base to temper the acidity of tomatoes. That said, you can make menemen without onions, and it would still be delicious.
- The “Two-Pepper” Secret: Most recipes suggest a single green bell pepper, and it would work perfectly if that is all you have. However, my mom’s secret was using a combination of two different green peppers for depth. In the U.S., since the traditional Turkish sivri biber is not readily available, I like to use a combination of Anaheim and banana peppers.
- Season as you go: This is the most common mistake. Most recipes season only once, but my mom taught me to season the onions, the peppers, and the tomatoes individually as they hit the pan. This ensures the vegetables are deeply flavorful, not just the eggs.
- Cook until just barely set: Texture is everything. The best Menemen should be moist and not cooked through. You want the eggs to be lightly mixed with the vegetable juices so you can scoop them up with bread.
Ingredients You’ll Need
My recipe for Turkish menemen uses simple, everyday ingredients. While the full list and exact measurements are in the recipe card below, here are a few helpful notes on some of the ingredients.
I am including substitution ideas and optional add-ins to help you adapt it based on what you have on hand.
Extra virgin olive oil: My mom often used olive oil on its own or paired it with a bit of butter. In my recipe below, I followed in her footsteps, but you can use one, the other, or a combination of both, depending on what you have on hand.
Butter: If using butter, stick with unsalted so you can control the seasoning as you cook.
Onion (optional): You will need about 1 small yellow onion, finely chopped, which is about 1 cup. As I mentioned earlier, some Turks believe that this dish should be made without onion, but it is a personal preference, and both ways work.
Green peppers: Traditional menemen is made using fresh green Turkish peppers, aka sivribiber, which can be hard to find outside Türkiye. In the U.S., a combination of Anaheim and banana peppers works well. If you can’t get your hands on either, green bell peppers (or any color) are an easy substitute.
Tomatoes: Fresh tomatoes are ideal when they are in season. Cut them into small, roughly ½-inch pieces so they break down evenly. The traditional recipe calls for peeled tomatoes, but I do not peel them.
When tomatoes are not at their best, canned tomatoes can be used instead. However, I recommend draining the juices before adding them to the skillet to prevent sogginess.
Fresh parsley (optional): A small handful of finely chopped parsley is traditional as a garnish. It is optional, but commonly used when serving.
Variations and Optional Add-Ins
If this is your first time making this Turkish breakfast recipe, I recommend starting with the basic recipe, then using the ingredient variations and add-ins below to make it your own. They are all optional, but additions that I have tried and recommend.
Cheese: The traditional recipe does not use cheese, but many Turks like to add a handful of crumbled feta or shredded mozzarella. If using cheese, add it at the very end, just before serving, so that it softens slightly rather than melting into the eggs.
Spices: In its most traditional form, menemen relies on the natural taste of the vegetables rather than heavy spices. That said, you can certainly add a small amount of ground cumin for warmth. A pinch of Aleppo pepper, or Urfa pepper, can also be added for a bit of heat. If those are hard to find, sweet paprika or red pepper flakes are good substitutes.
With meat: If you are a meat-eater, you can make menemen more filling by adding ground lamb or ground beef. Simply sautee about ½ pound of meat along with the onions and peppers, then follow the recipe as written.
While it is not traditional, Italian sausage can also be used as meat.
Tomato paste or red pepper paste: These are not traditionally used, but a small spoonful of either can be added for a deeper, more concentrated umami flavor.
How to Make Turkish Menemen (Step-by-Step)
Making menemen couldn’t be easier, but one thing I highly recommend is setting up the table and slicing your bread before you start, since it is meant to be eaten right after it is cooked, while it is still hot. Below are the steps:
Step 1 – Warm the oil and butter gently: Heat them together in a 10-inch skillet over medium heat and let them melt slowly so the butter doesn’t burn.
Step 2 – Soften the onions and peppers: Add the chopped onion and green peppers, then season with a pinch of salt. This first seasoning is important because it allows the vegetables to release their moisture and soften evenly. Cook them slowly, stirring often, until they are fully soft, fragrant, and most of their juices are evaporated, about 6-8 minutes.
Step 3 – Add the tomatoes and season again: Once the vegetables are soft, add the tomatoes and stir to combine. Season with Aleppo pepper (or paprika), salt, and pepper.
Using the back of a wooden spoon, gently break them. The goal is not to turn them into a sauce, but rather help them release their juices and blend naturally with the onions and peppers while still keeping some texture.
Let them cook just long enough to begin softening, for about 3 minutes.
Pro tip: Because menemen comes together in a few stages, salting it in stages ensures every bite is perfectly seasoned.
In other words, seasoning the vegetables first, then the tomatoes, and finally the eggs ensures everything tastes balanced rather than adding it at the very end.
This is truly the secret to taking this dish from good to great.
Step 4 – Add the eggs: While the tomatoes cook, beat the eggs in a small bowl and season them lightly.
Step 5 – Add the eggs and lower the heat: Pour the beaten eggs over the vegetable mixture and gently spread them throughout the pan. Reduce the heat immediately to keep the eggs soft and prevent overcooking.
Stir gently and often until the eggs are just barely set. They should look soft and slightly wet, similar to a runny egg yolk. Keep in mind that the residual heat will continue to cook them, so if they are slightly undercooked, that is fine.
Step 6 – Finish and serve: Remove the pan from the heat while the eggs are still soft. Menemen should be spoonable, not fluffy or dry. Finish with fresh parsley and season with black pepper, and serve right away.
Menemen Recipe (Turkish Scrambled Eggs)
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter, optional
- 1 onion, chopped about 1 cup – Optional
- 2 green peppers, seeded and chopped finely – I used a combination of Anaheim and Banana peppers
- 1 teaspoon kosher salt, divided
- 1 tomato, cut into small ½-inch cubes, about 1 cup
- 1 teaspoon Aleppo pepper, or paprika, plus more for seasoning in the end
- ½ teaspoon black pepper, plus more for seasoning at the end
- 4 large eggs, beaten
- 1 tablespoon fresh parsley, as garnish (optional)
- A crusty loaf of bread, for serving
Instructions
- Heat olive oil and butter in a 10-inch nonstick skillet over medium heat until melted.
- Add the chopped onion and green peppers, and season with ¼ teaspoon kosher salt. Cook, stirring frequently, until softened, about 6-8 minutes.
- Add the cubed tomatoes, stir to combine, and let them soften for about 3 minutes. Season it with ¼ teaspoon salt, Aleppo pepper (or paprika), and black pepper.
- Using the back of a wooden spoon, gently break the chunks and blend them with the onions and peppers.
- Meanwhile, crack the eggs in a small bowl, season with ¼ teaspoon salt and a pinch of black pepper, and beat.
- Pour it over the veggies and spread it throughout the skillet. Lower the heat to medium-low. Cook, stirring frequently with a wooden spoon, until the eggs are barely set. This happens in about 2-3 minutes, so keep a close eye on it.
- Off the heat, garnish with chopped parsley and season with black pepper, and serve with a crusty loaf of bread.
Notes
- Yields: This recipe serves 2 generous portions. The nutritional values below are per serving and do not include calories coming from bread.
- Seasoning as you go: Most menemen recipes season it at the end, but my mom always seasoned it in stages after adding every ingredient. It is truly the secret to taking this dish from good to great.
- With or without onion: You can make this dish with or without onion. Some Turks believe that menemen should be made without onion, but in our household, we’ve always made it with onion.
- Adding cheese: It is not traditional, but most modern versions of menemen add a handful of feta, shredded mozzarella, or cheddar at the end. If you want to add, I would start with 1/2 cup and add it right around the same time you add the eggs.
- Storing and reheating leftovers: For the best texture and flavor, menemen is best enjoyed fresh and made the same day. If you have leftovers, you can store them in an airtight container in the fridge for up to 3 days. Reheat it in a skillet with a splash of water or in the microwave in 15-second increments until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve with Menemen
Menemen is traditionally served straight from the skillet it is cooked in, while it is still hot and juicy. Instead of plating it individually, everyone gathers around the pan and scoops it up with bread.
If you would like to serve menemen the way it is commonly enjoyed in Türkiye, here are a few classic additions to round out the table.
Bread: Any good crusty bread works well. A French baguette, sourdough, or my Olive Bread Recipe are all great options. Thick slices are best, as they hold up better when dipped into the eggs and vegetables. I like toasting them for a few minutes, but it is a matter of personal preference.
Alternatively, you can take it up a notch and turn it into a feast by serving it with Turkish breakfast classics like Simit (the Turkish sesame bread) and Spinach and Feta Borek. This is how the fancy restaurants in Istanbul serve.
Turkish tea: Menemen is often served alongside çay, strong Turkish black tea brewed in a double teapot. It balances the richness of the eggs and makes the meal feel complete, especially for breakfast or brunch.
Cheese and olives: You can’t talk about a Turkish breakfast without cheese and olives on the table. Feta cheese is a classic choice, but fresh mozzarella or even cheddar cheese works well. For olives, serve Kalamata, green, or a mix of both. A drizzle of olive oil and a pinch of dried oregano is all you need.
Other Mediterranean Egg Dishes You Might Like
An internet sensation: Turkish Eggs, known as cilbir, is one of the most beloved egg dishes in Turkish cuisine. It features poached eggs over creamy, garlicky yogurt, finished with a drizzle of chili butter.
A modern take on Shaksuka: We all love the classic tomato-based Shakshuka, but did you know that you can make it with greens like kale, spinach, and zucchini? My Green Shakshuka recipe is a lighter alternative to the classic but just as delicious.
My go-to brunch recipe: I make this Spinach and Feta Frittata whenever I am entertaining. It starts on the stove and finishes in the oven, requiring minimal prep.
Photos by Tanya Pilgrim.
