Go Back

Menemen (Turkish Scrambled Eggs with Tomato)

Bright, cozy, and packed with bold flavor, this Menemen recipe turns a handful of humble ingredients into something downright comforting. Soft eggs folded into juicy tomatoes and peppers make every bite rich and satisfying without feeling heavy.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 164.7
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion chopped
  • 1 green bell pepper cored, seeded and chopped
  • Kosher salt to taste
  • 2 vine-ripe tomatoes chopped
  • 3 tablespoons tomato paste
  • black pepper to taste
  • 1/2 teaspoon dried oregano
  • 1 teaspoon Aleppo pepper plus more for serving
  • 4 large eggs beaten
  • crushed red pepper flakes optional
  • 1 French baguette thickly sliced, optional for serving

Method
 

  1. Heat the extra virgin olive oil in a 10-inch skillet over medium heat.
  2. Add the chopped onion and chopped green bell pepper and season with kosher salt.
  3. Cook for 4 to 5 minutes, stirring regularly, until softened without browning the onions.
  4. Add the chopped tomatoes and tomato paste to the skillet.
  5. Season with more kosher salt, black pepper, dried oregano, and Aleppo pepper.
  6. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the tomatoes soften but still hold their shape.
  7. Push the tomato and pepper mixture to one side of the skillet and lower the heat to medium-low.
  8. Add the beaten eggs and cook briefly, stirring gently as needed, until the eggs are just set.
  9. Fold the tomato mixture into the eggs.
  10. Finish with a drizzle of extra virgin olive oil, more Aleppo pepper, and crushed red pepper flakes if desired.
  11. Serve immediately with thick slices of bread.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Serve with warm crusty bread, a simple green salad, or roasted potatoes for a comforting meal.