Menemen Recipe (Turkish Scrambled Eggs)
This authentic menemen recipe is a one-pan Turkish egg dish made by gently scrambling eggs into sauted onions, green peppers, and tomatoes until just set and spoonable. Serve it family-style with crusty bread on the side for breakfast, brunch, or for a light lunch.
Servings: 2 servings
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 (or a small bell pepper would also work)
- 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.
Video
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
Calories: 361kcal | Carbohydrates: 15g | Protein: 14g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 342mg | Sodium: 1315mg | Potassium: 595mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2072IU | Vitamin C: 111mg | Calcium: 91mg | Iron: 3mg
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