Turkish
Menemen
Turkish eggs with peppers and tomato
Soft scrambled eggs folded through a juicy Turkish mixture of peppers, tomato and olive oil.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Turkish cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Menemen
Ingredients
Main
Method
- 1
Soften the peppers in olive oil over medium heat.
- 2
Add the tomatoes and salt, then cook until juicy but no longer watery.
- 3
Pour in the eggs and fold slowly until softly set, leaving visible curds.
- 4
Sprinkle with pul biber and parsley and serve immediately with bread.
Menemen is a Turkish breakfast dish of eggs gently cooked with peppers and tomato; the final texture should remain soft.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only if the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless the dish is intended to be served cold.
Keep cooking
You might also like
30 minNorth African Inspired · Stovetop
Easy Shakshuka
A simple North African-inspired shakshuka with sweet peppers, warming spice and eggs cooked in tomato sauce.
55 minSicilian · Stovetop
Caponata Siciliana
A Sicilian agrodolce of fried aubergine, celery, tomato, olives and capers, best served after the flavours settle.
75 minTurkish · Oven
İmam Bayıldı
Silky Turkish aubergines filled with slow-cooked onion, garlic and tomato and served at room temperature.