Menemen is a Turkish skillet dish of eggs gently cooked with tomatoes and green peppers until tender and saucy. It makes a satisfying breakfast or light meal, especially with warm bread for scooping; family and regional versions vary, including whether they add onion or use different peppers.

This recipe keeps the ingredient list simple and builds a tomato-pepper base before adding the eggs. The result is moist and soft, but the eggs are cooked to the USDA FSIS safe minimum temperature for egg dishes; use a thermometer rather than relying on appearance alone.

Ingredients

1 tablespoon olive oil (15 ml)
1 tablespoon unsalted butter (14 g)
2 medium green peppers, about 6–7 ounces total (180 g), stemmed, seeded if desired, and diced
4 medium ripe tomatoes, about 1 pound 5 ounces total (600 g), diced; or 1 can diced tomatoes, 14.5 ounces (411 g), drained lightly
6 large eggs, about 10.5 ounces without shells (300 g)
½ teaspoon fine salt (3 g), plus more to taste
¼ teaspoon freshly ground black pepper (0.5 g)
¼ teaspoon pul biber, Turkish Aleppo-style pepper flakes (about 0.5 g), optional
2 tablespoons chopped flat-leaf parsley (8 g), optional

Instructions

Prepare the vegetables. Dice the peppers and tomatoes into small, roughly even pieces so they soften at a similar pace. If using especially juicy tomatoes, keep the flesh and juice; the liquid will reduce in the pan. Crack the eggs into a bowl and beat them just until the yolks and whites are combined, without whipping in lots of air. This prep takes about 15 minutes, including washing and chopping.
Soften the peppers. Set a 10- to 12-inch (25- to 30-cm) skillet over medium heat. Add the olive oil and butter. When the butter has melted, add the peppers and cook for 5 minutes, stirring occasionally. They should become glossy and begin to soften without browning deeply. If they start to scorch, lower the heat; browned bits can make the dish taste bitter and distract from the fresh tomato flavor.
Cook down the tomatoes. Add the diced tomatoes, salt, black pepper, and pul biber, if using. Stir, then cook uncovered for about 9 minutes, stirring from time to time. The tomatoes should collapse into a thick, spoonable sauce, with no large pool of watery juice. If the mixture is still loose after 9 minutes, simmer for another minute or two before adding the eggs. Taste the base and adjust the salt now, while it is easy to stir through.
Add the eggs and cook gently. Lower the heat to medium-low and pour in the beaten eggs. Let them sit for about 20 seconds, then use a silicone spatula to draw slow, wide strokes from the edge toward the center. Continue for about 4 minutes, folding rather than vigorously scrambling, so the eggs form soft curds surrounded by tomato. Keep the pan moving over low heat as needed; a fierce simmer can make the eggs rubbery and drive off the sauce. Check the egg mixture in several places with a food thermometer. USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for egg dishes, so continue cooking gently until it reaches that temperature. The eggs should be moist and tender, not liquid.
Finish and serve promptly. Remove the skillet from the heat as soon as the egg mixture reaches 160°F (71°C), since residual heat will continue to set it. Scatter parsley over the top if desired and bring the pan to the table while hot. Offer bread alongside for scooping, and serve any sides separately so the menemen stays warm and its surface does not become watery.

Tips

Choose peppers with the flavor you want. Turkish sivri biber, a slender mild green pepper often used for menemen, may be hard to find. A mild Anaheim or Italian frying pepper is a practical substitute and gives a similar fresh, grassy flavor. Green bell pepper also works, but it is thicker, sweeter, and less delicate; dice it small and give it an extra minute or two to soften.
Use ripe tomatoes, but manage excess water. In season, ripe fresh tomatoes give a bright, loose sauce. Outside tomato season, canned diced tomatoes are dependable; drain off some liquid if the can contents look especially watery. Do not add the eggs until the tomato base is thick enough to cling to a spoon, or the finished skillet may be soupy.
Keep the heat moderate. Menemen should be tender, not browned like a firm omelet. Use a wide pan so moisture can evaporate, and lower the heat before adding eggs. Stir slowly and stop once the eggs are cooked to the required temperature; extended cooking after that point makes the curds firmer and drier.
Season in stages. Salt the tomato mixture before the eggs go in, then taste it. Pul biber adds gentle warmth and a fruity pepper note, but it is optional; ordinary red pepper flakes are hotter and less rounded, so use a small pinch if substituting. Parsley is a fresh finish, not a required part of the base.

Serving Suggestions

For a Turkish-inspired breakfast table, put the hot skillet in the center and surround it with torn pide, crusty bread, or warm flatbread. Diners can scoop up the eggs and tomato with pieces of bread. A simple spread of sliced cucumber and tomato, olives, and a mild white cheese such as feta makes a balanced set of contrasting flavors and textures. Keep salty accompaniments modest because olives and cheese can season each bite as strongly as the menemen itself.

To make a fuller brunch, add a small bowl of plain yogurt, fresh fruit, and tea or coffee. If serving more than four people, it is usually better to cook two batches in separate pans than to pile everything into one crowded skillet. A crowded pan releases moisture slowly, so the vegetables can stew and the eggs may cook unevenly. For a relaxed meal, prepare the vegetables and set out the sides first, then cook the eggs just before everyone sits down.

Variations

With onion: Onion is welcome in many home versions, though preferences differ. Dice 1 small onion (about 4 ounces/110 g) and cook it with the peppers, adding 3–4 minutes before the tomatoes. It brings sweetness and a slightly fuller base. Since onion releases moisture, let it soften before you add the tomatoes.

With cheese: Crumble 2 ounces (55 g) feta over the top after cooking for a salty, tangy finish, or fold in ¼ cup (30 g) grated kaşar cheese during the last minute. Kaşar is a Turkish melting cheese; mild provolone or low-moisture mozzarella can substitute, though mozzarella is milder and stretchier. Keep in mind that adding cheese changes the salt level, so taste before adding extra salt.

More or less heat: Leave out pul biber for a mild skillet, or add a pinch more for warmth. For a smoky variation, use a small amount of smoked paprika, recognizing that it is not a traditional flavor and will make the dish taste different. You can also use one red pepper in place of one green pepper for a sweeter, colorful version.

Single-serving skillet: Scale the vegetables and sauce down, then cook 2 eggs in a small pan. The same method applies, but the tomato base will reduce faster, so check it early. Keep the egg-safety temperature in mind even when making a small portion; a quick-read thermometer is helpful in a shallow pan.

Storage and Reheating

Menemen is best straight from the pan, while the eggs are tender and the tomato sauce is freshly cooked. If you have leftovers, transfer them to a shallow, covered container and refrigerate within 2 hours of cooking. For best texture, eat them within 1–2 days; as a cooked egg dish, leftovers can generally be kept refrigerated for 3–4 days.

Reheat only the portion you plan to eat. Warm it in a covered skillet over low heat, stirring gently and adding a teaspoon of water if the sauce has thickened. You can also use a microwave in short bursts, stirring between them. Reheat leftovers to 165°F (74°C), checking with a food thermometer. The eggs will be firmer after reheating, and freezing is not recommended because thawed eggs tend to become watery and grainy.

Frequently Asked Questions

Is menemen the same as shakshuka?

They are related skillet meals, but they are not identical. Menemen is commonly made by stirring eggs into a cooked tomato-and-pepper base, producing soft curds throughout. Shakshuka often keeps the eggs whole and cooks them in wells in a spiced tomato sauce. Recipes for both dishes vary across households and regions.

Should menemen include onion?

There is no single rule that every cook follows. Some Turkish cooks prefer the clean flavor of peppers, tomatoes, and eggs without onion; others include onion for sweetness and depth. This recipe leaves onion out of the main ingredient list so the pepper and tomato remain prominent, but the variation above explains when to add it.

Can I use canned tomatoes instead of fresh?

Yes. Use one 14.5-ounce (411 g) can of diced tomatoes and drain off a little liquid if it seems watery. Canned tomatoes can be softer and more uniform than fresh ones, and their flavor may be less bright, but they make a reliable option when ripe tomatoes are unavailable. Simmer the base until thick before adding the eggs.

How do I keep the eggs from becoming rubbery?

Cook the tomato mixture until it is nearly ready before adding the eggs, then lower the heat and stir gently. A wide pan helps prevent the sauce from staying watery, while moderate heat gives you more control over the curds. For food safety, the egg mixture still needs to reach 160°F (71°C); remove the pan from the heat at that point rather than continuing to cook it.

Can I make the tomato base ahead?

Yes. Cook the peppers and tomatoes through the end of the sauce step, cool the base promptly, and refrigerate it in a covered container within 2 hours. Use it within 3–4 days. Rewarm the base in a skillet, then add freshly beaten eggs and cook them to 160°F (71°C). Making the eggs fresh preserves the dish’s soft, just-cooked texture better than storing the completed skillet.

What bread is best with menemen?

Any soft or crusty bread that can scoop up the sauce works. Turkish pide is a natural choice, while warm flatbread, sourdough, or a country loaf are practical alternatives. If the bread is very dense, slice it thinly and warm it briefly so it is easy to tear and use at the table.

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

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Turkish Menemen Menu for a Satisfying Breakfast