Menemen is a Turkish stovetop dish of eggs gently cooked with peppers and tomatoes, usually served hot with bread for scooping. This version includes onion, which is common in some family and regional preparations but left out in others. A slow simmer concentrates the tomatoes before the eggs go in, giving the finished dish a rich, savory base.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (14 g) unsalted butter, optional, for a rounder flavor
- 1 small yellow onion, about 4 ounces (115 g), finely diced; omit for an onion-free version
- 2 Turkish sivri peppers, about 5 ounces (140 g), or 2 mild green peppers such as Anaheim or Italian frying peppers, seeded if desired and thinly sliced
- 1½ pounds (680 g) ripe tomatoes, cored and diced, including their juices
- 4 large eggs, about 7 ounces (200 g) without shells
- ¾ teaspoon (4 g) fine salt, or to taste
- ¼ teaspoon (0.5 g) freshly ground black pepper
- ¼ teaspoon (0.5 g) Aleppo pepper or red pepper flakes, optional
- 2 tablespoons (8 g) chopped flat-leaf parsley, optional, for serving
Instructions
- Prepare the vegetables. Dice the onion and slice the peppers into narrow strips. Core and dice the tomatoes, keeping their juices. If using very juicy tomatoes, there is no need to drain them; their liquid will cook down in the pan. Crack the eggs into a bowl and beat them just until the yolks and whites are combined. Having everything ready before the pan heats helps keep the vegetables from scorching while you chop.
- Warm the pan and soften the onion. Set a wide, preferably 10- to 12-inch (25- to 30-cm), skillet over medium heat. Add the olive oil and butter, if using. When the butter has melted and the oil shimmers, add the onion and cook for about 4 minutes, stirring now and then, until it looks soft and translucent. Keep the heat moderate; the goal is to soften the onion, not brown it.
- Cook the peppers. Add the sliced peppers and cook for about 5 minutes, stirring occasionally, until they have softened but still hold their shape. If they start to brown quickly, lower the heat. Turkish sivri peppers are slender and usually mild, though their heat can vary. Anaheim or Italian frying peppers make practical substitutes; bell peppers work too, but give the dish a sweeter, less peppery flavor.
- Simmer the tomatoes. Stir in the diced tomatoes, salt, black pepper, and Aleppo pepper or red pepper flakes, if using. Bring the mixture to a gentle simmer, then cook uncovered for about 7 minutes, stirring occasionally. The tomatoes should collapse into a thick, spoonable sauce, with some pieces still visible. If the pan looks watery after 7 minutes, continue simmering for another minute or two before adding the eggs; excess liquid makes the finished menemen soupy.
- Add and gently cook the eggs. Reduce the heat to low and pour the beaten eggs evenly over the tomato mixture. Stir slowly with a spatula, drawing the eggs through the sauce so they form soft curds rather than a separate omelet layer. Cook for about 5 minutes, adjusting the heat as needed, until the eggs are just set and no longer runny. For food safety, check the thickest part with a food thermometer: the USDA FSIS safe minimum temperature for egg dishes is 160°F (71°C). Keep stirring gently as the eggs cook so the temperature is even without breaking them into tiny dry pieces.
- Finish and serve. Take the skillet off the heat as soon as the eggs reach the safe temperature and are set. They will continue to firm slightly from the warmth of the pan. Taste the sauce and add a little more salt or pepper if needed. Scatter parsley over the top, if desired, and serve immediately while the dish is warm and tender.
Tips
- Choose ripe tomatoes. In-season tomatoes make a fuller, sweeter sauce. If yours are pale or bland, let the tomato mixture simmer until it tastes concentrated before adding the eggs. This is the best time to adjust the seasoning, because the eggs will soften the sauce’s flavor once stirred in.
- Use a wide pan and gentle heat. A broad skillet lets tomato liquid evaporate instead of pooling, and low heat gives the eggs time to set without turning rubbery. If you only have a small skillet, simmer the tomatoes a little longer and stir the eggs patiently.
- Keep the eggs soft, not watery. The sauce should be thick before you add the eggs. If the finished dish releases liquid, the tomatoes may not have reduced enough, or the pan may have been too hot and caused the eggs to tighten quickly. Stir slowly and stop cooking once the eggs are set and at the required safe temperature.
- Adjust the pepper to your taste. For a mild breakfast, leave out the Aleppo pepper or flakes. For more warmth, add a small pinch. Turkish sivri peppers are not always available; Anaheim or Italian frying peppers are close in spirit, while green bell pepper is a milder, sweeter alternative.
Serving Suggestions
Bring the skillet to the table and serve menemen straight from the pan, with crusty bread, pide, or another soft bread for dipping and scooping. A simple breakfast or brunch spread might include sliced cucumber and tomato, olives, white cheese, and tea. These accompaniments are optional; the eggs and vegetable sauce are satisfying on their own, and the bread is especially useful for gathering up the tomato juices.
For a more substantial meal, add a small bowl of plain yogurt or a green salad alongside the pan. Keep cold sides separate rather than mixing them into the hot eggs, so the menemen stays warm and its texture remains distinct. If serving several people, divide it among warm plates soon after cooking instead of leaving it in the hot skillet, where residual heat can continue to firm the eggs.
Variations
Make it without onion: Leave out the onion and begin by cooking the peppers in the oil and butter. This is a familiar choice in some versions of menemen, and it gives the tomatoes and peppers a more direct flavor. No other changes are needed, though the sauce may be ready to reduce a little sooner.
Use canned tomatoes: When fresh tomatoes are out of season, substitute one 14½-ounce (411-g) can of diced tomatoes for roughly half the fresh tomatoes. Drain only if the can is unusually watery, and simmer until the sauce is thick before adding eggs. Canned tomatoes tend to taste more consistently tangy and less fresh, so taste and adjust the salt at the end.
Add cheese or extra spice: Crumble 2 ounces (55 g) of feta over the top after cooking for a salty finish, or stir in a small amount of grated melting cheese if that is the style you prefer. Cheese is an optional variation rather than a required ingredient. For additional heat, use more Aleppo pepper or red pepper flakes, but add them gradually so the peppers do not overwhelm the tomato base.
Make it heartier with sausage: Some cooks add sliced or crumbled sausage, such as Turkish sucuk, a seasoned cured beef sausage. If using it, cook the sausage in the skillet first until fully cooked, then proceed with the vegetables in its rendered fat, adding oil only if needed. Sucuk has a distinctive garlicky, spiced flavor; another fully cooked spicy sausage will change the taste, so keep the amount modest.
Storage and Reheating
Menemen is at its best just after cooking, when the eggs are tender and the sauce is hot. If you have leftovers, refrigerate them within 2 hours in a shallow, covered container. They keep for 3 to 4 days in the refrigerator. The eggs will become firmer as they chill, so the reheated dish will not have quite the same soft texture as a fresh skillet.
Reheat only the portion you plan to eat. Warm it gently in a covered skillet over low heat, stirring occasionally, or use a microwave in short intervals and stir between them. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid prolonged high heat, which can make the eggs tough. Freezing is not recommended because thawed tomatoes can turn watery and the egg curds often become grainy.
Frequently Asked Questions
What is menemen?
Menemen is a Turkish dish made by cooking eggs with tomatoes and green peppers in a skillet. It is commonly eaten for breakfast or brunch and served with bread. Recipes vary: onion, herbs, cheese, and different levels of chili are personal or regional choices, rather than ingredients that every version must include.
Should menemen have onion?
There is no single rule followed by every cook. Some versions include onion, while others leave it out and focus on the tomatoes and peppers. This recipe uses a small onion for sweetness and depth, but you can omit it without changing the cooking method. If you leave it out, the pepper step is the first vegetable stage.
Can I make menemen with canned tomatoes?
Yes. Canned diced tomatoes are a useful substitute when fresh tomatoes are not ripe or available. Use about one 14½-ounce (411-g) can in place of roughly half the fresh tomatoes in this recipe, then simmer until the sauce is thick. Canned tomatoes can taste more tangy and less fresh, so taste before adding extra salt or chili.
How do I keep the eggs from becoming rubbery?
Reduce the heat to low before adding the eggs, stir gently, and avoid cooking them longer than needed. Make sure the tomato mixture has already thickened so the eggs do not have to cook for a long time while excess liquid evaporates. For safety, the center still needs to reach 160°F (71°C), the USDA FSIS minimum for egg dishes; remove the pan from the heat as soon as that temperature is reached and the eggs are set.
Can I prepare menemen ahead of time?
You can dice the vegetables and refrigerate them in separate covered containers for up to a day, which makes cooking quicker. You can also cook the pepper-and-tomato base ahead, cool it promptly, and refrigerate it for up to 3 to 4 days. Reheat the base until hot, then add freshly beaten eggs and cook them to 160°F (71°C) just before serving for the best texture.
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).