Authentic Turkish Menemen (Velvety Tomato & Pepper Scrambled Eggs)
Turkey's ultimate breakfast treasure: soft, silky scrambled eggs gently folded into a luscious, sweet tomato and Turkish green Sivri pepper stew, seasoned with fragrant Aleppo chili flakes, dried oregano, and served bubbling hot in a copper sahan pan with crusty pide bread.
Ingredients
Vegetable Base
- 3 tbsp extra virgin olive oil (or 2 tbsp butter + 1 tbsp olive oil)
- 4 Turkish green peppers (Sivri biber) or mild Italian peppers, deseeded and chopped
- 4 large ripe Roma or vine tomatoes, peeled and finely diced (with their juices)
- 1 small yellow onion, finely diced (optional, traditional in some Turkish regions)
- 2 garlic cloves, finely minced
- 1 tsp Aleppo red pepper flakes (pul biber)
- 1/2 tsp dried Turkish oregano (kekik)
- 1 tsp sea salt and freshly cracked black pepper
Eggs & Garnish
- 5 large organic pasture-raised eggs, lightly beaten with a fork
- 1/4 cup crumbled Turkish white cheese (Beyaz peynir or creamy feta, optional)
- 2 tbsp fresh flat-leaf parsley, finely chopped
- Warm crusty Turkish bread (Ekmek or Ramazan Pidesi) for dipping
Instructions
Sauté the Peppers & Aromatics
Heat the olive oil and butter in a traditional Turkish two-handled copper pan (sahan) or heavy cast-iron skillet over medium heat. Add the chopped green peppers (and diced onion if using) and sauté for 5 to 7 minutes until softened and fragrant without browning.
Simmer the Tomatoes to a Rich Stew
Stir in the minced garlic, Aleppo pepper flakes (pul biber), oregano, salt, and pepper. Add the diced peeled tomatoes along with all their juices. Cook uncovered over medium-low heat for 8 to 10 minutes, stirring occasionally, until the tomatoes break down into a thick, jammy, glistening sauce.
Gently Fold the Eggs (The Velvety Secret)
Pour the lightly whisked eggs into the pan over the simmering tomato-pepper sauce. Turn heat to low. Using a spatula or wooden spoon, gently fold the eggs from the edges toward the center every 20 seconds, allowing creamy soft curds to form while retaining a silky, slightly runny texture. Do not overcook; menemen should be delightfully juicy.
Garnish & Serve Bubbling Hot
Remove from heat immediately. Sprinkle with crumbled Beyaz peynir cheese (if using), freshly chopped parsley, and extra pul biber. Serve sizzling hot right in the pan with warm, thick slices of crusty Turkish bread for dunking.
Nutrition Facts
* Based on a 2,000 calorie diet.