Turkish Menemen (Eggs with Peppers and Tomatoes)

Ever wondered what Turkish breakfast champions eat? Meet menemen – the sizzling skillet of eggs, peppers, and tomatoes that’ll make your standard scramble hang its head in shame. This one-pan wonder is what happens when simple ingredients collide in perfect harmony, creating breakfast magic that’s equally at home on your dinner table.

The beauty of menemen lies in its perfect balance – spicy but not overwhelming, rich yet fresh, and hearty without weighing you down. The tomatoes break down into a luscious sauce that cradles the eggs, while the peppers add just the right amount of texture. Scoop it up with warm crusty bread and you’ll understand why Turks consider this comfort food worthy of any meal of the day.

Ingredients

For the base:

• ¼ cup extra-virgin olive oil
• 1 cup finely chopped yellow onion
• 1 cup finely chopped green bell pepper

Spice blend:

• 1 tablespoon paprika
• 1 teaspoon crushed red pepper, plus more for garnish
• ¾ teaspoon salt
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano

To finish:

• 2½ cups finely chopped tomato (about 1 extra-large)
• 2 tablespoons tomato paste
• 4 large eggs, beaten
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 4 slices crusty bread, preferably whole-wheat, warmed

Steps

1. Heat ¼ cup olive oil in a medium skillet over medium heat. The oil should shimmer but not smoke – if it starts smoking, your pan is too hot and will burn the vegetables.
2. Add the 1 cup chopped onion and 1 cup chopped bell pepper to the hot oil along with the spice mixture (1 tablespoon paprika, 1 teaspoon crushed red pepper, ¾ teaspoon salt, ½ teaspoon cumin, and ½ teaspoon oregano). Cook, stirring occasionally, until everything becomes fragrant and the vegetables soften slightly, about 5 minutes. The onions should become translucent but not brown.
3. Add 2½ cups chopped tomato and 2 tablespoons tomato paste to the skillet. Cook, stirring occasionally, until the mixture reduces slightly and thickens, about 5 minutes. You’ll know it’s ready when the tomatoes have broken down and the mixture has a sauce-like consistency.
4. Reduce heat to medium-low and pour in the 4 beaten eggs. This lower temperature is crucial – too hot and your eggs will scramble too quickly instead of forming a creamy texture.
5. Cook, stirring gently but consistently, until the eggs are fully cooked but still soft and saucy, about 3-4 minutes. The finished texture should be creamy and loose – if you prefer firmer eggs, cook for 1-2 minutes longer, but traditional menemen maintains some sauciness.
6. Remove from heat and sprinkle with 2 tablespoons fresh parsley. Garnish with additional crushed red pepper if desired. Serve immediately with warm bread for dipping and scooping.

Smart Swaps

• Use 2 bell peppers of different colors (red, yellow, orange) instead of just green for a sweeter flavor and more vibrant presentation
• Substitute 2 teaspoons smoked paprika for regular paprika to add a subtle smoky dimension
• Add ½ cup crumbled feta cheese just before serving for a creamy, tangy variation (though this makes it no longer dairy-free)

Make It Diabetes-Friendly

• Serve with 1 slice whole-grain bread per person instead of 2 slices to reduce carbohydrates by approximately 15g per serving
• Add 1 cup of diced zucchini along with the peppers to increase fiber and volume while maintaining the same carb count
• Increase the protein content by adding ½ cup of cooked chickpeas to help moderate blood sugar response
• Pair with a side of 1 cup mixed greens dressed with olive oil and lemon to slow carbohydrate absorption

Pro Tips

• Chop all vegetables to a similar small size (about ¼-inch dice) for even cooking and the best texture
• If you like your menemen spicier, add 1 finely chopped jalapeño with the bell pepper
• For a more authentic version, cook in a traditional Turkish copper pan called a sahan, or use a cast-iron skillet for similar heat retention
• The dish should be slightly runny when served – it will continue to set slightly as it cools