Authentic Menemen Recipe: Turkish Eggs with Tomatoes

Menemen is a Turkish dish of eggs gently cooked with tomatoes and green peppers, usually served hot with bread for scooping. This version keeps the ingredient list simple and the texture soft, while recognizing that onion, pepper types, and seasoning vary from cook to cook.

Ingredients

1 tablespoon (15 ml) extra-virgin olive oil
2 tablespoons (28 g) unsalted butter
2 long green frying peppers, such as Turkish sivri biber, about 5 ounces (150 g), stemmed and finely sliced
1 pound (450 g) ripe tomatoes, cored and diced, or coarsely grated
¾ teaspoon (4 g) fine salt, divided, plus more to taste
⅛ teaspoon (0.3 g) freshly ground black pepper
¼ teaspoon (about 0.5 g) pul biber, or Turkish Aleppo-style pepper, optional
4 large eggs, about 7 ounces (200 g) without shells
1 tablespoon (4 g) chopped flat-leaf parsley, optional
Warm crusty bread, pide, or another soft bread, for serving

Instructions

Prepare the ingredients. Wash and dry the peppers and tomatoes. Remove the pepper stems and slice the peppers thinly; core and dice the tomatoes, or grate them on the large holes of a box grater and discard the skins. Crack the eggs into a bowl and beat just until the yolks and whites are combined. Having everything ready matters because the eggs cook quickly once they go into the pan.
Soften the peppers. Set a wide, heavy skillet over medium heat and warm the olive oil and butter for about 2 minutes, until the butter melts and begins to foam but does not brown. Add the sliced peppers and a pinch of the salt. Cook for about 5 minutes, stirring now and then, until the peppers are softened and fragrant. They should lose their raw crunch without turning dark or limp.
Cook down the tomatoes. Stir in the tomatoes, the remaining salt, black pepper, and pul biber if using. Let the mixture bubble gently for about 9 minutes, stirring occasionally. The tomatoes will release liquid first, then thicken into a loose, spoonable sauce. If the pan looks dry before the tomatoes soften, lower the heat; if it remains watery, give it another minute or two rather than adding flour or other thickeners. Taste the sauce and adjust the salt before adding the eggs.
Add and cook the eggs. Turn the heat to low and pour the beaten eggs evenly over the tomato-pepper mixture. Stir slowly with a spatula, drawing the eggs through the sauce in broad folds so they form tender curds instead of a uniform scramble. Cook for about 4 minutes, adjusting the heat as needed, until the eggs are just set but still moist. For food safety, egg dishes should reach the USDA FSIS safe minimum of 160°F (71°C); check the center with an instant-read food thermometer, then remove the pan from the heat. The eggs will continue to firm slightly as the dish sits.
Finish and serve. Scatter over the parsley, if using, and take the skillet to the table while the menemen is hot. Serve promptly with plenty of bread. Menemen is best eaten straight from the pan, while the eggs are soft and the tomato sauce is still saucy.

Tips

Choose a pepper with the right character. Turkish sivri biber is a long, slender green pepper with a mild, fresh flavor, but it can be difficult to find outside Turkish or Middle Eastern markets. Anaheim or Italian frying peppers are good substitutes. A green bell pepper also works, though it is thicker, sweeter, and less delicate; slice it thinly and allow an extra minute or two to soften.
Use ripe tomatoes when you can. Fully ripe tomatoes make a naturally rich sauce without extra liquid. If good fresh tomatoes are unavailable, use one 14.5-ounce (411 g) can of diced tomatoes, drained lightly. Canned tomatoes are consistent and convenient, but their flavor is usually less fresh; simmer until the sauce is thick enough that the eggs will not swim in it.
Keep the heat gentle after adding eggs. High heat makes the eggs seize, release liquid, or turn rubbery before the sauce has blended through them. Stir in broad, slow strokes and stop once they are set. Menemen should be moist, not runny; follow the temperature guidance in the instructions rather than serving undercooked eggs.
Season the tomato base before the eggs go in. Taste the sauce at that point, since salt is harder to distribute evenly once the eggs begin to set. If using salted butter, start with less added salt. Pul biber brings gentle warmth and a fruity pepper flavor; omit it for a mild pan or offer more at the table.

Serving Suggestions

Serve menemen as a Turkish-style breakfast or brunch, with the skillet in the middle of the table and bread alongside it. Pide, sourdough, or a chewy country loaf all work well: tear off pieces and use them to scoop up the eggs and tomato sauce. Toast is convenient, but softer bread makes it easier to collect every bit of the mixture.

For a fuller spread, add sliced cucumber and tomato, olives, white cheese such as feta, and a small dish of fresh herbs. These are accompaniments rather than ingredients that need to go into the pan. A cup of black tea is a common breakfast drink alongside the meal; water or another preferred drink is just as suitable. If serving several people, bring the skillet to the table as soon as the eggs set so the residual heat does not overcook them.

Variations

With onion: Whether onion belongs in menemen is a familiar point of disagreement, and household versions differ. For an onion variation, finely chop ½ small onion (about 50 g) and cook it in the oil and butter for 3 to 4 minutes before adding the peppers. It gives the sauce extra sweetness and body, so the result is less spare than the version written here.

With a different pepper or more heat: Replace one mild pepper with a small hot green chile for a sharper kick, or add a little extra pul biber at the end. Taste as you go: chile heat varies, and the tomatoes should remain prominent. If pul biber is unavailable, a pinch of Aleppo pepper is a close practical substitute; crushed red pepper is hotter and less fruity, so use less.

With cheese: Crumble 2 ounces (55 g) of feta over the pan just before serving, or stir in a small handful of grated kaşar if you can find it. Feta makes the dish saltier and tangier; kaşar melts into a milder, richer finish. Reduce the salt in the tomato base when adding either cheese.

With a different egg texture: Some cooks crack whole eggs directly into the simmering sauce and leave the yolks more distinct, while others beat the eggs first, as this recipe does. Beating makes a more even, softly curdled mixture. Whichever method you choose, cook the egg dish to 160°F (71°C) for the USDA FSIS safe minimum.

Storage and Reheating

Menemen is at its best just after cooking, because the eggs become firmer as they cool and are reheated. If you have leftovers, transfer them to a shallow covered container and refrigerate within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. For the best result, store bread separately so it does not absorb moisture from the tomato mixture.

Reheat only the portion you plan to eat. Warm it gently in a covered skillet over low heat, stirring occasionally, or microwave it in short intervals and stir between them. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer, as USDA food-safety guidance requires. The eggs will be firmer than freshly cooked, but gentle heat helps prevent them from becoming especially dry. Freezing is not recommended for this dish: thawed eggs tend to turn watery and grainy.

Frequently Asked Questions

Is menemen the same as shakshuka?

They are related in the broad sense that both combine eggs with a tomato-based sauce, but they are prepared differently. Menemen is commonly stirred so the eggs form soft curds throughout the peppers and tomatoes. Shakshuka often leaves eggs whole, poached in the sauce, and its seasonings and regional versions differ. They are not interchangeable names for one fixed recipe.

Should menemen include onion?

There is no single answer that covers every Turkish household. Some cooks consider onion a welcome part of the tomato base; others prefer the flavor of peppers, tomatoes, and eggs without it. This recipe gives the onion-free method as its starting point and explains how to add onion in the variations. Either choice can make a good pan of menemen.

Can I use canned tomatoes instead of fresh?

Yes. Use a 14.5-ounce (411 g) can of diced tomatoes, drain off some excess liquid, and simmer until the sauce thickens. Fresh, ripe tomatoes give a brighter seasonal flavor, while canned tomatoes make the result more dependable when fresh ones are pale or out of season. Avoid adding the eggs until the sauce is no longer watery.

How do I keep menemen from becoming watery?

Let the tomatoes simmer long enough to release and reduce their liquid before adding the eggs. The exact time depends on the tomatoes and the width of the skillet, so judge the sauce by its texture: it should be thick enough to coat a spoon but still moist. Draining canned tomatoes and using a broad pan can also help. Avoid trying to fix a loose sauce by cooking the eggs for a long time, which can make them tough.

Can I make menemen ahead?

You can cook the pepper and tomato sauce a few hours ahead, cool it promptly, cover it, and refrigerate it. Reheat that base until hot, then add the eggs and cook them just before serving; this gives a fresher texture than preparing the entire dish in advance. Refrigerate the cooked base within 2 hours, and use it within 3 to 4 days. Do not leave it at room temperature while waiting to serve.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).