Menemen (Turkish Eggs with Peppers and Tomatoes)

Name: Menemen (Turkish Eggs with Peppers and Tomatoes)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Turkish
Ingredients: 2 tbsp olive oil; 2 pcs green Turkish pepper (or green bell pepper); 1 pcs long red pepper (or mild red chili); 1 pcs small white or yellow onion; 2 clove garlic cloves; 3 pcs ripe tomatoes; 1 tbsp tomato paste; 0.5 tsp ground cumin; 0.5 tsp sweet paprika; 0.5 tsp red pepper flakes (pul biber); to taste salt; to taste black pepper; 4 pcs eggs; 1 bunch fresh flat-leaf parsley; 60 g crumbled white feta or beyaz peynir; crusty bread or simit

Menemen is a beloved Turkish breakfast classic — a vibrant, saucy scramble of eggs gently cooked in a rich, spiced tomato and pepper sauce. Served straight from the pan with crusty bread, it is bold, warming, and utterly satisfying.

Ingredients

2 tbsp olive oil
2 pcs green Turkish pepper (or green bell pepper)
1 pcs long red pepper (or mild red chili)
1 pcs small white or yellow onion
2 clove garlic cloves
3 pcs ripe tomatoes
1 tbsp tomato paste
0.5 tsp ground cumin
0.5 tsp sweet paprika
0.5 tsp red pepper flakes (pul biber)
to taste salt
to taste black pepper
4 pcs eggs
1 bunch fresh flat-leaf parsley
60 g crumbled white feta or beyaz peynir
crusty bread or simit

Instructions

Prepare all your vegetables: remove seeds from the green Turkish pepper and the red pepper, then slice both into thin rounds. Finely dice the onion and thinly slice the garlic. Coarsely grate the tomatoes on a box grater (discard the skins) or finely chop them. Set everything aside.
Heat the olive oil in a wide, heavy skillet or a traditional sahan (copper pan) over medium heat. Add the diced onion and cook, stirring occasionally, for 3–4 minutes until softened and translucent. Add the sliced green and red peppers and the garlic, then continue to cook for another 5 minutes, stirring frequently, until the peppers are tender and fragrant.
Push the pepper mixture to the sides of the pan and add the tomato paste to the centre. Cook the paste for 1 minute, stirring it into the oil, until it darkens slightly in colour and smells toasty. Stir in the cumin, sweet paprika, and pul biber.
Pour in the grated tomatoes and stir everything together. Season generously with salt and black pepper. Reduce the heat to medium-low and simmer uncovered for 8–10 minutes, stirring occasionally, until the sauce has thickened slightly and most of the excess liquid has evaporated. The sauce should look rich, glossy, and chunky — not watery.
Crack the 4 eggs directly over the tomato-pepper sauce, spacing them evenly around the pan. For a traditional soft, custardy menemen, immediately use a wooden spoon or silicone spatula to gently fold and swirl the eggs into the sauce in slow, wide strokes — do not scramble vigorously. The goal is large, silky, barely-set curds streaked through the vibrant sauce. Cook for 2–3 minutes over low heat, folding gently, until the eggs are just set but still glossy and slightly runny. (If you prefer firmer eggs, simply cook 1–2 minutes longer.)
Remove the pan from the heat immediately — residual heat will continue cooking the eggs. Taste and adjust seasoning. Scatter chopped fresh flat-leaf parsley over the top and finish with a pinch of extra pul biber for colour. If using, crumble the feta or beyaz peynir on top. Serve straight from the pan with plenty of crusty bread or simit on the side for scooping.