Menemen: How to Make Turkish Scrambled Eggs with Tomatoes

Menemen is one of Turkey’s most iconic breakfast dishes, equally at home on a café table at dawn or served at midnight. Whether you’re exploring Turkish breakfast traditions in Istanbul or learning to cook it at home, this guide explains what it is, how to make it, and how Turks themselves enjoy it.

The dish is deceptively simple: fresh tomatoes and green peppers are softened in olive oil and butter, then lightly beaten eggs are stirred in until they set into a soft, spoonable texture. Everything cooks together in one pan and is served straight from it, traditionally with warm bread for dunking. You’ll achieve an authentic menemen by understanding the key ingredients, the gentle cooking method that keeps eggs loose and glossy, and the regional variations that Turks debate enthusiastically.

Quick answer: Sauté diced green peppers in olive oil and butter until soft, add tomatoes and cook until they release their juices, pour in lightly beaten eggs and stir gently until just set, then finish with spices and herbs. Total time: 20–25 minutes. Budget-friendly and naturally vegetarian unless cheese or sausage is added.

At a Glance

Type	Dishes
Origin	Menemen originated during the Ottoman Empire in the 14th century. It is named after the town of Menemen in the İzmir province, known for its fertile agricultural land producing key ingredients like tomatoes and green peppers. The menemen dish was first prepared by the Cretan Turks, who settled in the Menemen district in the early 20th century. The Cretan Turks changed the ingredients of the Meat and Tomato Stew dish due to economic reasons, replacing meat with eggs and potatoes with onions, thus creating the "egg and tomato" dish.
Servings	2–4 people
Total time	20–25 minutes
Difficulty	Easy

History and Story of Menemen

Menemen originated during the Ottoman Empire in the 14th century and is named after the town of Menemen in the İzmir province, known for its fertile agricultural land producing key ingredients like tomatoes and green peppers. The story of how the dish came to its modern form is tied to early 20th-century Turkish history. One of the places where tomatoes were first cultivated in Turkey is the Menemen district in İzmir. In the early years of the Republic, the economy of the Menemen district was largely based on agriculture; the fertile lands were settled by newcomers who migrated to the district, among them the Cretan Turks. The Menemen dish was first prepared by the Cretan Turks, who settled in the Menemen district in the early 20th century, and the residents of Menemen gradually became acquainted with their cultures and the Cretan cuisine. The Cretan Turks in Menemen, known as hardworking and thrifty individuals, altered the ingredients of the Meat and Tomato Stew dish, replacing meat with eggs and potatoes with onions, thus creating the “egg and tomato” dish. Menemen has evolved with additions such as onions, garlic, cheese, Turkish sausage (sucuk), and herbs, and today it is a beloved breakfast dish found in restaurants and cafes worldwide.

Ingredients

• 30 ml (2 tablespoons) olive oil
• 15 ml (1 tablespoon) butter
• 2–3 medium green peppers (Turkish sivri biber or long mild peppers work best; bell pepper is acceptable)
• 350–400 g (2–3 medium or 4–5 plum tomatoes, ripe and juicy)
• 3–4 eggs
• 2.5 ml (½ teaspoon) salt
• 2.5 ml (½ teaspoon) pul biber (Turkish red pepper flakes) or Aleppo pepper
• 2.5 ml (½ teaspoon) dried oregano
• 1 small onion, finely chopped (optional; traditional purists omit it)
• 15 ml (1 tablespoon) fresh parsley, chopped, for garnish

How Menemen Is Made

Step 1: Prepare the vegetables

Dice the tomatoes into medium chunks; if the skin is thick, peel them first. Slice the green peppers into thin rings or strips, removing the stems and seeds. If using onion, chop it finely. Keep all vegetables separate.

Tip: Ripe, juicy tomatoes are essential; during summer when tomatoes are flavorful, many cooks prefer hand-grating them instead of dicing.

Step 2: Heat the oil and butter

In a medium shallow pan (a traditional copper sahan is ideal, but any 20–23 cm / 8–9 inch skillet works), combine the olive oil and butter over medium heat. Let the butter melt and the mixture warm through until fragrant, about 1 minute.

Step 3: Sauté the peppers (and onions if using)

Add the sliced peppers to the warm oil. Stir occasionally and cook for 4–5 minutes until they start to soften and turn lighter in color. If adding onion, include it now. The peppers should not brown—keep the heat at medium and adjust downward if needed. Cover the pan for the last minute to help steam them.

Tip: The peppers should be just soft enough to bend but still hold their shape; overcooking them makes the finished dish mushy.

Step 4: Add and reduce the tomatoes

Add the diced (or grated) tomatoes to the peppers. Season with half the salt. Stir gently and cook uncovered for 5–7 minutes, until the tomatoes break down into a chunky sauce and excess liquid has mostly evaporated. The mixture should look saucy but not soupy. Lightly mash the tomatoes with the back of a spoon if they haven't broken down naturally.

Tip: If your tomatoes are very watery or you used canned tomatoes, drain them before adding to prevent the finished dish from being too wet.

Step 5: Prepare and add the eggs

In a bowl, lightly beat the eggs with the remaining salt, pul biber (or Aleppo pepper), and oregano. Pour the beaten egg mixture over the tomato and pepper base. Do not stir immediately; let it sit for 10–15 seconds.

Tip: Lightly beaten eggs—not whipped to a froth—give the best texture. Overbeating incorporates too much air.

Step 6: Gently fold and cook until just set

Using a wooden spoon, gently fold the egg into the tomato mixture, stirring slowly and continuously for 3–4 minutes. The eggs should stay soft and glossy, never scrambled into small, dry curds. The moment the eggs look mostly set but still slightly loose (they will continue cooking), remove the pan from heat.

Tip: The eggs will firm up slightly after you remove the pan from the heat, so it's better to remove them a moment too early than too late. They should remain spoonable.

Step 7: Finish and serve

Taste and adjust salt and spice if needed. Sprinkle with fresh chopped parsley. Serve immediately, directly from the pan in which it was cooked, with warm crusty bread on the side. In Istanbul, menemen is traditionally eaten by breaking off pieces of bread, dipping them into the pan, and spreading the egg mixture on top while it is still hot.

Variants

• Soğanlı menemen (with onion): Onions are added during the initial sauté for sweetness; traditional purists debate whether this belongs in authentic menemen.
• Kasarlı menemen (with melting cheese): Kashar cheese (or mozzarella) is torn into pieces and scattered over the eggs just before serving, or stirred in to melt.
• Peynirli menemen (with white cheese): Turkish feta or beyaz peynir is crumbled or sliced into the finished dish.
• Menemen with sucuk (Turkish sausage): Sliced or diced sucuk (a spiced, dry-cured beef sausage) is fried until the edges brown, then cooked together with the peppers and tomatoes.
• Menemen with pastrami or ham: Finely diced cured meats are added for a heavier, more substantial version.
• Menemen with spinach or mushrooms: Fresh spinach or sautéed mushrooms are folded in with the peppers for added texture and flavor.

Common Mistakes to Avoid

• Overcooking the eggs: The most common mistake is cooking them until they are dry and rubbery. Soft, glossy, loose eggs that hold together are the goal; remove from heat while they still look slightly underdone.
• Using flavorless or unripe tomatoes: Menemen depends entirely on good tomatoes. Fresh, ripe, in-season tomatoes have the best flavor. If tomatoes are pale or mealy, add a small amount of tomato paste to the pan, or the finished dish will taste watery and bland.
• Choosing the wrong pepper: Green bell peppers are thick-fleshed and can make the dish taste more bitter. Turkish sivri biber (long, mild green peppers) or shishito peppers are thinner and sweeter. If bell peppers are all you have, use them, but the flavor will differ.
• Cooking at too high a heat: A rolling boil will cause the peppers to become mushy and the tomatoes to break down too quickly, leaving you with watery mush instead of a cohesive sauce. Medium or even medium-low heat gives you better control.
• Adding onion without understanding the debate: In Turkey, whether onion belongs in menemen is discussed seriously. Traditional breakfast menemen rarely includes onion; it is more common when the dish is eaten as a main course. If you order it in Istanbul and want to know, ask the server "soğanlı mı?" (with onion?) before ordering.
• Not using enough fat: Olive oil and butter are not optional extras; they carry the flavors and give the dish its characteristic rich mouthfeel. Skipping them or using too little produces a lean, less satisfying result.
• Forgetting bread: Menemen is not meant to be eaten with a fork alone. Warm bread is essential—it soaks up the flavorful juices and is the proper vehicle for eating the dish. Turkish simit, pide, or any good crusty bread works well.

How to Order and Eat It

Menemen is traditionally eaten straight from the pan or serving dish with a spoon or fork. To fully enjoy menemen, mix the eggs, peppers and tomatoes to create a delicious medley of flavors. Traditionally you eat by dipping a piece of bread and have some from the menemen with the bread together. Serve the menemen with warm, crusty bread, such as Turkish simit or any type you prefer. The bread soaks up the flavorful juices of the dish. You can also serve menemen with a dollop of creamy yogurt on the side to complement the spicy and savory flavors. In Istanbul cafés, menemen is typically served in the shallow copper pan in which it was cooked, communal-style for the table to share, though individual plates are also used. It’s a breakfast dish most cafés serve until early afternoon.

To order: Bir menemen, lütfen [Bir menemen, lütfen]

Diet and Allergens

• vegetarian (unless cheese or sausage is added)

Istanbul Vibes Tips

• The eggs should stay loose and glossy, never dry. Good menemen tastes mostly of ripe tomato and pepper, with the eggs holding it together rather than dominating. If your eggs look entirely set and opaque, you've overcooked it; aim for a texture that is spoonable but still slightly wet.
• It depends on the cook. Purists make it with only tomato, pepper, and egg, while many home cooks and cafés add onion for sweetness. If it matters, ask "soğanlı mı?" before ordering.
• Mostly it's a breakfast and lunch dish. Many cafés switch to their afternoon menu by around 14:00, so the best version is served in the morning. In Istanbul, order menemen between 7:00 and 11:00 for the best selection and quality.
• When cooking at home, invest in one good ripe tomato or use a mix of varieties (plum and beefsteak, for example) rather than relying on a single, mediocre tomato. The dish's character depends almost entirely on the tomato's flavor.
• If you add cheese, do it at the very end, just before serving, so it melts slightly but doesn't become rubbery or separate. Kashar and white feta are traditional; both melt and integrate into the hot eggs naturally.
• Menemen reheats well. Leftovers can be gently rewarmed over low heat in the same pan, though the eggs will firm up slightly; serve immediately once warm.

Explore Nearby Menemen

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FAQ

Is menemen the same as shakshuka?

Menemen and shakshuka can look similar at first because they both use eggs, tomatoes, and peppers, but they are not the same dish. Menemen is Turkish and usually much simpler. The eggs are lightly beaten, stirred into the tomato mixture, and cooked until soft and slightly runny. Shakshuka is a North African dish where eggs are poached (not scrambled) into the tomato base.

Can I make menemen without onion?

Menemen may be made with onions, but the addition of onions is often debated and is more common when the dish is eaten as a main dish, rather than at breakfast. Traditional Turkish breakfast menemen uses only peppers, tomatoes, eggs, and spices. Onion is optional and depends on personal preference and regional custom.

What is the best type of pepper to use?

Turkish sivri biber are the best peppers for menemen. They are long, thin green peppers with a lovely flavor. Some are mild, and some can be a little hot. If you can't find them, use shishito peppers, Padron peppers, Anaheim peppers, banana peppers, or long green peppers. Green bell peppers work but have a thicker texture and slightly different flavor.

How do I keep the eggs from overcooking?

Remove the pan from heat the moment the eggs look mostly set but still slightly loose and glossy. The residual heat will firm them up in the next minute. Overcooked eggs become dry and rubbery, which is not the goal. Menemen should taste creamy and spoonable, never scrambled into small curds.

Can I add cheese to menemen?

Yes. Kashar cheese (a Turkish melting cheese similar to mozzarella) or white Turkish feta can be torn into pieces and added at the very end, just before serving. Stir gently so the cheese melts into the hot eggs without becoming stringy or breaking down.

What bread should I serve with menemen?

Find a loaf of bread with great texture and a crisp crust to serve along; this is a must for dunking into the sauce and pillow-y eggs. Turkish simit (sesame-topped bread ring), pide, or any good crusty country-style bread works well. The bread is not an optional side; it is the proper vehicle for eating menemen.

Can menemen be eaten at times other than breakfast?

It is a simple and delicious egg dish you can enjoy at any time of the day as well as breakfast time. While it is the iconic breakfast dish in Turkish culture, menemen is commonly served for lunch or a light dinner as well, and many restaurants and home cooks make it on request throughout the day.

What type of pan should I use?

Menemen is traditionally made in a traditional small pan called sahan. Menemen is traditionally served in the same pan its cooked in, which is usually a copper pan with double handles called sahan. However, any shallow 20–23 cm (8–9 inch) skillet or nonstick frying pan will work well.

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