Breakfast & Brunch Vegetarian

Turkish Style Scrambled Eggs

A flavourful Turkish breakfast dish combining eggs with sautéed peppers, tomatoes, and aromatic spices like Aleppo pepper and za'atar for a warm, satisfying start to your day.

By Ricky Robinson Updated September 24, 2024

Menemen is a Turkish style scrambled egg dish that brings together simple ingredients with bold, familiar flavours. It's one of those dishes that's easy to make but feels a bit special, perfect for a weekend breakfast or if you have guests staying over.

The base of the dish is a mix of onions, green peppers, and tomatoes, softened and cooked down with a bit of olive oil and butter. Once you add in the tomato purée and spices, the whole kitchen fills with a warm, fragrant smell. The spices here, oregano, Aleppo pepper, and za'atar, give it a bit of depth and heat without being overpowering. You can adjust them to your taste, but they add a nice balance to the sweetness of the tomatoes and the richness of the eggs.

The key is not to overcook the eggs. You want them soft, creamy, and just a bit runny for that proper silky texture.
Turkish Style Scrambled Eggs recipe image
Turkish Style Scrambled Eggs

Once the eggs go in, it's just a matter of stirring them through the vegetables until they're cooked, but still soft and creamy. It's important not to overcook them, as you want the eggs to stay a bit runny and silky rather than dry and rubbery. The gentle heat keeps everything tender, and the eggs coat the vegetables nicely, bringing all the flavours together.

Menemen is best served fresh from the pan, topped with a bit of dried chilli and fresh parsley for a little extra kick and colour. Pair it with some warm, crusty bread or flatbread to soak up the juices, and you've got a quick and satisfying meal that's full of flavour but not too much effort. It's a straightforward dish, great for when you want something warm and filling, without needing a lot of ingredients or time. The combination of textures and flavours makes it feel like more than just scrambled eggs.

Turkish Style Scrambled Eggs

Eggs Green pepper Tomatoes
Total Time 25 min
Servings 2 servings
Calories 380 cal
Protein 18g

Ingredients

Equipment Needed

  • Large Frying Pan

Instructions

  1. 1
    Heat the olive oil and butter in a large frying pan over medium heat until the butter melts and begins to sizzle.
  2. 2
    Add the chopped onion and green pepper to the pan. Cook for about 5-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
  3. 3
    Stir in the chopped tomatoes and cook for another 5 minutes until they begin to break down and release their juices.
  4. 4
    Add the tomato purée, oregano, Aleppo pepper, and za'atar. Stir everything together and cook for another 2 minutes to let the spices infuse the mixture.
  5. 5
    Season with salt and black pepper to taste, then lower the heat slightly.
  6. 6
    Pour in the whisked eggs and gently stir everything together, cooking slowly until the eggs are just set but still soft and creamy. Make sure not to overcook the eggs, they should remain slightly runny.
  7. 7
    Remove the pan from the heat and garnish with dried chilli flakes, Aleppo pepper, and fresh parsley.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Serving Suggestions

Serve immediately with warm crusty bread, flatbread, or toasted sourdough to soak up the tomato and egg mixture. Fresh Turkish tea or strong coffee makes an excellent accompaniment.

Variations

For a spicier version, add fresh chopped chillies with the peppers. You can also add crumbled feta cheese on top just before serving for extra richness and a salty contrast.

Turkish Style Scrambled Eggs

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