Menemen (Turkish Scrambled Eggs)

Menemen is your new scrambled eggs!! Hearty, vibrant, delicious eggs smothered beautifully in a simple yet lip smacking tomato + onion mixture with a few subtle seasonings.

Menemen coming to the table in a special pan called a ‘sahan’, accompanied by fresh, crusty bread is a pretty common sight anywhere in Turkey for a hearty breakfast, quick lunch or comforting dinner.

Yes! These eggs are your anytime meal, the perfect breakfast for dinner recipe. Menemen is very simple and basic at its soul. It’s just the cooking technique that you need to perfect to make authentic Turkish Scrambled Eggs.

We are always looking for new ways to cook our eggs in the mornings. We make Shakshuka (our all time favorite) and Egg Bhurji (Indian style Scrambled Eggs), which I grew up on, all the time.

Menemen, those softly scrambled eggs that are a little runny or just set in, enveloped with a tasty tomato and onion mixture, won our hearts big time.

For many Turkish people, perfectly cooked Menemen often brings a smile on their faces, and they are quite passionate about how they cook this simple staple in their kitchen. Slowly but surely, this Turkish dish is gaining popularity all over the world.

Why You Will Love This Turkish Breakfast Recipe,

1. Great Flavors: Menemen brings together the tanginess of tomatoes, the sweetness of onion and the creaminess of scrambled eggs, all melded together with a blend of warm spices.
2. Versatility: It can be customized according to personal preference. Ingredients such as cheese and meats are sometimes added.
3. Easy Factor: With its simple ingredients and straightforward cooking, Menemen is a very easy dish to make.
4. Nutrition: This is a balanced dish with protein, vitamins, and fiber, making it a healthy choice for any meal.
5. All-day Meal: While Menemen is traditionally a breakfast dish, it can be enjoyed at any time of the day.
6. Cultural Experience: Enjoying Menemen offers a taste of Turkish culture and tradition. That’s what GypsyPlate is all about, bringing you new flavors from around the world!

What is Menemen?

Menemen is a very popular and traditional Turkish egg dish that is served as an “anytime meal” all over the country. It’s named after the town of Menemen in the Izmir province in western Turkey, where the dish supposedly originated.

The main ingredients of Menemen are eggs, tomatoes and green peppers, with very few subtle spices. The preparation involves sautéing the tomatoes and peppers, then adding the lightly beaten eggs into the pan, and stirring gently until just barely set.

The result is a dish that lies somewhere between a scrambled egg and a tomato-pepper egg stew. However, like many traditional dishes, there are variations in the recipe from region to region, and even from household to household.

The question of whether to include onions in menemen is a topic of lively debate among Turkish food enthusiasts.

Some people believe that onions should not be included in menemen, arguing that their strong flavor overpowers the other ingredients. This camp insists that the authentic taste of menemen comes from the simple combination of eggs, tomatoes, and peppers.

On the other hand, there are those who believe that onions add depth and sweetness to the dish, enhancing the flavor profile and creating a more robust meal. They argue that onions provide a nice counterbalance to the acidity of the tomatoes and the heat of the peppers.

There’s no definitive answer to this debate, it ultimately comes down to personal preference. (Though my onion-phobic husband has very much made up his mind on the matter)

Menemen is traditionally cooked and served in a type of pan called a “sahan”. This is a shallow, usually round, pan or dish made out of metal. The dish is cooked on the stove in this pan, and then often served directly in the same pan with thick, crusty bread.

Is Menemen The Same As Shakshuka?

Menemen and Shakshuka are similar in that they are both egg-based dishes that use tomatoes and peppers, but they are not the same dish. There are several differences between the two dishes.

Shakshuka, is a dish of North African and Middle Eastern origins, most popularly associated with Israeli cuisine today.

While it also uses tomatoes and peppers, Shakshuka often includes other ingredients like chili peppers, garlic, and cumin.

A significant difference is that in Shakshuka, the eggs are usually poached whole in the tomato-pepper sauce, rather than being scrambled in as they are in Menemen. This gives Shakshuka its characteristic appearance of whole eggs sitting in a rich sauce.

After you’ve tried menemen, be sure to check out our Shakshuka Recipe.

Ingredients Needed

• Extra virgin olive and butter – You will find both in many traditional Menemen recipes. Butter adds extra flavor to the dish.
• Veggies – Onion, tomatoes, green pepper (you can use green bell pepper, poblano pepper or Anaheim pepper). We used a little hot green pepper to add a dash of heat, which is totally optional. In Turkey, green peppers like Turkish sivri biber or çarliston biber, which have a milder heat, are used.
• Spices – Aleppo pepper or red chili flakes, oregano, black pepper (freshly cracked).
• Eggs – We used 5 eggs, but you can use more or less eggs in this recipe.
• Salt
• Parsley – For garnish.

Aleppo Pepper and it’s Substitutes

Aleppo is a pepper variety that is named after the city of Aleppo in Northern Syria. It’s a common ingredient in many Middle Eastern and Mediterranean dishes and is known for its unique, fruity flavor and moderate heat level.

In terms of heat, Aleppo pepper is typically less spicy than a jalapeño but slightly hotter than a bell pepper.

As with just about anything these days, it is readily available online. For truly authentic menemen, we do recommend ordering it. You can find some other uses for it in our collection of favorite Middle Eastern recipe.

If you don’t have any on hand and just have to try these Turkish scrambled eggs right now, substitute with a combination of paprika and red chili flakes.

Turkish Scrambled Eggs Recipe

1. Sauté veggies: Heat extra virgin olive oil in sauté pan over medium-high heat. Add onion and chopped poblano or bell peppers, along with long hot peppers, and sauté for 5 minutes, stirring occasionally, until softened.

2. Add the tomatoes and spices: Add the chopped tomatoes and sauté for a couple of minutes. Add Aleppo peppers or red chili flakes, along with oregano, salt and pepper. Cook for a few minutes over medium heat, stirring occasionally, for about 5-7 minutes. Stir in butter and mix well.

3. Add the eggs: Crack the eggs on top of tomato mixture. Let the eggs cook for a couple of minutes.

Use a spoon to break the yolks and briefly stir and scramble the eggs into the tomato mixture. Don’t stir too much, you juts need it to mix well well with the mixture.

Cook until the eggs reach your desired level of doneness. (Traditionally, the eggs are cooked until just barely set, yet still soft, about 3 to 4 minutes total).

4. Serve: Garnish with chopped parsley and a few drizzles of extra virgin olive oil, and serve it with crusty, warm bread.

Tips and Tricks

1. Use fresh, ripe tomatoes: As a key ingredient, the quality of the tomatoes can make a big difference in the final taste of your Menemen.
2. Don’t rush the vegetables: Cook the peppers (and onions, if using) until they’re quite soft before adding the tomatoes. This ensures that they have a chance to fully release their flavors.
3. Simmer for long enough: Once you’ve added the tomatoes, let the mixture simmer until it has a nice, thick consistency before adding the eggs. This will allow the flavors to meld together.
4. Cook the eggs to your preference: Add the eggs last, and cook until they are just done to your liking. Some people prefer them a bit runny, while others like them fully set.
5. Season: Don’t forget to season your Menemen. Some people also like to add a bit of sugar to balance out the acidity of the tomatoes.
6. Serve hot: For the best flavor and texture, serve the Menemen as soon as it’s ready, ideally still hot from the pan.
7. Remember the bread: Menemen is traditionally served with bread, which is used to scoop up the dish. Our easy No Knead Bread goes great here.

Variations

1. Skip the onions: As we discussed earlier, people make menemen with or without onions.
2. Add cheese: Cheese, such as feta or Turkish white cheese (beyaz peynir), can be stirred into the menemen just before serving. It adds a creamy, tangy element.
3. Add meat: Sucuk, a dry spicy sausage, and pastırma, a seasoned cured beef, are both sometimes added to menemen.
4. Play with the spices: Though traditional menemen is typically lightly seasoned, other spices like paprika or cumin can find their into the dish.
5. Use canned tomatoes: You can use canned diced tomatoes instead of fresh tomatoes for a little more tang in the recipe.
6. Try other veggies: Some variations of menemen include other vegetables, such as zucchini, eggplant, or mushrooms.

Menemen is a great egg dish, full of simple yet delicious flavors. Make this for your next breakfast. I bet you will like it so much that it might become your go to “anytime meal” in no time.

Give your regular scrambled eggs a HUGE makeover with these Turkish style eggs, cooked just right. Easy and simple, just the way good food should be…

Menemen, on our Gypsy Plate… enjoy!

Try these other breakfast and brunch ideas!
Biscuits and Gravy
Eggs Cochon
Dutch Baby
Denver Omelette
Bubble and Squeak
Shrimp and Grits
Pesto Eggs
Ful Medames
Loco Moco

Menemen (Turkish Scrambled Eggs)

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 20 minutes

This Menemen Recipe for Turkish scrambled eggs is going to be your new easy breakfast, or any time meal. Don't forget the crusty bread!

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Ingredients

• 1.5 Tbsp extra virgin olive oil
• 1 Tbsp butter
• 1 small onion, diced
• 1 poblano or medium green bell pepper, diced
• ½ long hot green pepper, chopped (optional)
• 3 vine-ripe tomatoes, chopped
• 1 tsp Aleppo pepper (or ½ tsp paprika and ½ tsp red chili flakes)
• ½ tsp dried oregano
• salt to taste
• pepper (freshly cracked) to taste
• 4-5 eggs
• parsley, for garnish

Instructions

1. Heat extra virgin olive oil in sauté pan over medium-high heat. Add onion and chopped poblano or bell peppers, along with long hot peppers, and sauté for 5 minutes, stirring occasionally, until softened.
2. Add the chopped tomatoes and sauté for a couple of minutes. Add Aleppo peppers or red chili flakes, along with oregano, salt and pepper. Cook for a few minutes over medium heat, stirring occasionally, for about 5-7 minutes. Stir in butter and mix well.
3. Crack the eggs on top of tomato mixture. Let the eggs cook for a couple of minutes. Use a spoon to break the yolks and briefly stir and scramble the eggs into the tomato mixture. Don’t stir too much, you juts need it to mix well well with the mixture. Cook until the eggs reach your desired level of doneness. (Traditionally, the eggs are cooked until just barely set, yet still soft, about 3 to 4 minutes total).
4. Garnish with chopped parsley and a few drizzles of extra virgin olive oil. Serve immediately with crusty, warm bread.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 200Total Fat 14gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 9gCholesterol 240mgSodium 264mgCarbohydrates 10gFiber 2gSugar 5gProtein 10g

Nutrition information calculated by Nutritionix.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.