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Menemen (Eggs with Tomatoes and Peppers)

A Turkish classic made with eggs, tomatoes, and peppers cooked together until soft and creamy. Unlike shakshuka, the eggs are mixed in, not left whole, which gives menemen its signature smooth texture. Best enjoyed with fresh, crusty bread.
Shared notes will appear here.
All-Day Breakfast
Turkish
Kitchen Pace : 🕒
Servings: 2
Recipe by NAVA Kitchen
Turkish menemen with creamy eggs, tomatoes, and peppers in a small pan, garnished with herbs and served with sliced bread.
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Ingredients:

  • 2 tbsp olive oil
  • 2 Cubanelle peppers, finely chopped
  • 3 tomatoes, medium, grated or peeled and finely diced
  • 3 eggs
  • ½ tsp salt

Method:

Start Cooking
  • Heat olive oil in a pan over medium heat.
  • Add chopped peppers and cook for 4–5 minutes, until softened.
  • Add tomatoes and cook, stirring occasionally, uncovered, until the mixture thickens and most of the liquid has evaporated, about 12–15 minutes.
  • Season with salt and reduce heat to low.
  • Crack the eggs directly into the pan.
  • Cook gently over low heat, stirring, until the eggs are just set but still soft and creamy, about 3–5 minutes.
  • Serve warm. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen
  • Grated tomatoes create a smoother, more cohesive texture.
  • Finely diced tomatoes give a chunkier result with more structure.
  • Cook tomatoes long enough to reduce excess liquid before adding eggs.
  • Keep heat low once eggs are added to avoid overcooking.
  • Stir gently for a soft, cohesive texture rather than firm scrambled eggs.
 
Make it yours
  • Add spices: Add black pepper, paprika, or red pepper flakes to taste.
  • Add depth: Stir in 1 tsp tomato paste or red pepper paste while cooking the tomatoes.
  • Add aromatics: Sauté finely chopped onion or garlic before adding the peppers.
  • Add cheese: Sprinkle in feta or mozzarella cheese just before the eggs finish cooking.
  • Finish with butter: Stir in 1 tbsp butter at the end for a richer, more rounded flavor.
 
At the table
  • Serve warm with fresh bread.
  • It pairs well with olives, feta, sliced tomatoes, and cucumbers as part of a traditional breakfast spread.
  • It works well any time of day, from breakfast to a quick dinner.

My notes:

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Nutrition:

Calories: 279 kcal | Carbohydrates: 13 g | Protein: 12 g | Fat: 21 g | Saturated Fat: 4 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 13 g | Trans Fat: 0.03 g | Cholesterol: 247 mg | Sodium: 193 mg | Potassium: 755 mg | Fiber: 4 g | Sugar: 8 g | Vitamin A: 2335 IU | Vitamin C: 121 mg | Calcium: 69 mg | Iron: 2 mg
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