Menemen is the soul of a Turkish breakfast: tender eggs settling into glossy tomatoes and sweet pepper, lifted by a gentle heat and the perfume of garlic. It comes together in just 10 minutes and is ideal for a slow morning—serve it with crusty bread or warm lavash.
Ingredients
- Olive oil — 2 tbsp
- Onion, finely chopped — 60g (2 oz) (optional)
- Green bell pepper, diced — 120g (4 oz)
- Ripe tomatoes, peeled and chopped — 300g (10.5 oz)
- Garlic — 2 cloves, minced
- Hot paprika or pul biber — 1/2 tsp
- Salt — 1/4 tsp, or to taste
- Ground black pepper — 1/4 tsp
- Eggs — 4
- Butter — 15g (1 tbsp) (for extra richness, optional)
- Fresh parsley, chopped — 10g (1/4 cup)
- Feta cheese, crumbled — 50g (1.8 oz) (optional, for serving)
Step-by-Step Recipe
- Heat a skillet over medium heat and add the olive oil. If you like a richer finish, add the butter as well.
- Cook the onion for 1–2 minutes until softened. Add the green pepper and cook for another 2 minutes, stirring occasionally.
- Stir in the garlic and hot paprika (or pul biber) and cook for 20–30 seconds, just until fragrant.
- Add the tomatoes, season with salt and black pepper, and simmer for 2–3 minutes until the juices release and the mixture thickens slightly.
- Make small wells with a spoon and crack in the eggs. Use a spatula to gently draw the edges toward the center so the eggs set in soft ribbons through the sauce. Cook for 1–2 minutes, until the eggs are done to your liking—traditionally creamy, with soft yolks.
- Remove from the heat, scatter over the parsley and, if using, the feta. Serve immediately with warm bread.
Nutrition per Serving
| Calories | 290 kcal |
|---|---|
| Protein | 15 g |
| Fat | 23 g |
| Carbohydrates | 8 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 520 mg |
📹 Watch video recipe in our Telegram channel
Tips and Variations
- Heat: swap pul biber for smoked paprika or a pinch of chili flakes.
- Texture: for a creamier result, pull the skillet off the heat while the eggs are still slightly soft—they’ll finish cooking from the residual heat.
- Heartier version: add crumbled feta, slices of sucuk, or ribbons of halloumi.
- No onion: many traditional versions skip it altogether, so feel free to leave it out if you’re short on time.
- Tomatoes: out of season, use a good-quality canned crushed tomato, about 250–300g (9–10.5 oz), simmered down to remove excess moisture.
- Serving: best with baguette, lavash, or pide; it’s also excellent over toasted bread.
Frequently Asked Questions
- Can I make menemen without onion?
Yes. Many Turks make it without onion, and it will be lighter and faster. Just build flavor with garlic and spices. - What can I use instead of pul biber?
Hot paprika, smoked paprika, chili flakes, or Aleppo pepper all work well. Start with 1/4 tsp and adjust to taste. - How do I keep the eggs from drying out?
Cook over medium heat, gently drawing the edges toward the center, and remove the pan while the eggs are still soft and a little glossy—they’ll finish off the heat. - Can I make it completely dairy-free?
Yes. Use only olive oil and skip the butter and feta. - How should I store leftovers?
Menemen is best eaten right away. If you have leftovers, cool them, cover, and refrigerate for up to 24 hours; reheat gently over low heat.