Few things are as satisfying as a skillet of soft, velvety eggs in a rich tomato sauce that’s perfectly spiced. This Turkish menemen brings smoky peppers, juicy tomatoes and creamy feta together for a pure Mediterranean bite.
Menemen is a simple, vegetable-forward Turkish breakfast of scrambled eggs cooked with sautéed onions, bell pepper, tomatoes and a touch of chili. The vegetables form a savory base that the eggs fold into at the end, creating a silky, comforting dish. Finish with crumbled feta for brightness and serve with warm crusty bread or pita.
Table of Contents
- Tomatoes
- Scrambled Eggs
- Ingredient Notes and Substitutions
- How to Make Menemen
- Recommended Tools
- Storing and Reheating
- Frequently Asked Questions
- Menemen (Turkish-Style Scrambled Eggs) Recipe
Ready in about 25 minutes and packed with satisfying flavors, this menemen is ideal for a hearty breakfast or brunch.
Tip From Kevin
Tomatoes
Cook tomatoes gently over low heat until most of the water has evaporated and the mixture is thick and concentrated. This deepens the flavor and prevents a watery final dish.
Tip From Kevin
Scrambled Eggs
Use low heat, a bit of fat (olive oil or butter), and gentle stirring. Cook slowly for a creamy texture and remove from heat while still slightly underdone—the residual heat will finish them.
Ingredient Notes and Substitutions
(See the recipe card below for full ingredient amounts)
- Eggs – The main component. The recipe uses eight eggs; use fewer for a saucier result.
- Yellow Onion – Adds mild sweetness to balance tomatoes and feta.
- Roma Tomato – Juicy and slightly acidic; grate or dice. Use canned when out of season.
- Red Bell Pepper – Adds sweetness and color; yellow or orange peppers work too.
- Serrano Chile – Provides gentle heat. Substitute poblano or Anaheim for milder heat, or omit for a mild version.
- Feta Cheese – Tangy and creamy; beyaz peynir is traditional, but feta or goat cheese are good alternatives.
- Olive Oil – For sautéing; any neutral oil will work if preferred.
- Kosher Salt – Season to taste.
How to Make Menemen
- Beat the eggs. In a bowl, whisk eggs with salt and pepper until combined.
- Sauté the onions. Warm oil in a skillet over medium heat and cook onions 2–3 minutes until beginning to soften.
- Cook the vegetables. Add tomato, bell pepper and serrano chile; stir and cook another 3 minutes until tender and most liquid has reduced.
- Add the eggs and cheese. Pour the beaten eggs over the vegetables and sprinkle feta on top. Reduce heat to low and stir gently.
- Finish and serve. Cook until eggs are just set but still soft, then remove from heat so they finish with residual warmth. Serve immediately with bread.
Recommended Tools
- Skillet – A large nonstick or cast-iron skillet helps cook the eggs evenly without sticking.
Storing and Reheating
Store leftovers in an airtight container in the fridge for 3–4 days.
Reheat gently in the microwave in 30-second bursts, stirring between intervals, or warm slowly in a skillet over low heat for 2–3 minutes. Add a splash of water or olive oil if the eggs seem dry to help restore creaminess.
Frequently Asked Questions
Shakshuka usually features eggs poached in a spiced tomato sauce and often includes a more assertive spice blend. Menemen uses fresh vegetables and results in scrambled eggs folded into the cooked vegetables, with simpler seasoning—typically black pepper and chili.
Traditional Turkish menemen can include beyaz peynir (a white, crumbly cheese). Feta or grated kaşar are common substitutes that give a salty, creamy finish.
You can make the vegetable base a day or two ahead and refrigerate it. For best texture, cook the eggs fresh when ready to serve so they stay soft and tender.
Menemen (Turkish-Style Scrambled Eggs)
Ingredients
- 8 large eggs
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 1 medium roma tomato, diced
- 1 red bell pepper, diced
- 1 serrano chile, thinly sliced (optional)
- 1/3 cup feta cheese, crumbled
Instructions
- In a bowl or measuring cup, beat the eggs with salt and pepper until combined.
- Heat the oil in a large skillet over medium heat. Add the onion and sauté 2–3 minutes until it begins to soften.
- Add the tomato, red bell pepper and serrano chile. Cook another 3 minutes until the vegetables are tender and most liquid has reduced.
- Pour the beaten eggs over the vegetables and sprinkle feta on top. Reduce heat to low and gently stir. Cook until eggs are nearly set, then remove from heat and let them finish with residual warmth. Serve immediately.
Nutrition
Carbohydrates: 6 g |
Protein: 14 g |
Fat: 18 g
Nutrition is an estimate and should not replace professional advice.
