This version keeps the focus on tomatoes, peppers and eggs. Onion is a matter of household preference: leave it out for the recipe below, or soften a small, finely chopped onion with the peppers. There is room for both approaches at the Turkish table.
Menemen — Recipe Card
Turkish eggs with tomatoes & peppers
Makes 2 servingsUS cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Menemen
Soften the peppers
Warm the olive oil and butter in a 24 cm / 9½-inch frying pan over medium-low heat. Add the sliced peppers and cook for 4–5 minutes, stirring, until softened without browning.
Build the tomato base
Add the chopped tomatoes, salt and pul biber. Simmer uncovered for 8–10 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens. If it starts to catch before the tomatoes soften, add a small splash of water.
Fold in the eggs
Lightly beat the eggs in a bowl. Reduce the heat to low, pour them into the tomato mixture, and fold slowly with a spatula. Cook for 2–4 minutes until the eggs are set throughout but still moist. Egg dishes should reach 71°C / 160°F.
Bring to the table
Taste and adjust the seasoning. Serve immediately from the pan with bread and a little extra pul biber, if you like. A tomato-and-cucumber plate and olives make simple accompaniments.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-eggs-with-tomatoes-menemen. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
Make it work in your kitchen
Ingredient Substitutions
These swaps change flavor or texture as described. Keep the original ingredients for the closest version of the dish.
Pul biber
Use the same amount of mild paprika for color and a gentler flavor. For heat, add a small pinch of chili flakes, then taste; chili flakes can be much hotter.
Turkish green peppers
Use the same weight of mild green Italian frying peppers. Green bell pepper also works, but tastes sweeter and has thicker flesh; dice it finely and cook until tender.
A few helpful kitchen notes
Choose your peppers
Turkish sivri or çarliston peppers work well; check their heat before using. A mild green Anaheim or a little green bell pepper is an accessible alternative with a different flavor.
When tomatoes are out of season
Use 400 g / 14 oz canned chopped tomatoes. Simmer off excess liquid before adding the eggs; canned tomatoes may need a few extra minutes.
Make the base ahead
The pepper-and-tomato base can be prepared in advance. Chill it promptly, then reheat until steaming before adding freshly beaten eggs. Add the eggs only when you are ready to eat.
How to store and reheat Menemen
Menemen is best straight from the pan. Refrigerate leftovers promptly in a covered container and use within 2 days. Reheat to 74°C / 165°F; the eggs will become firmer.
Menemen: questions and answers
Does menemen have onion?
Both onion and onion-free versions are made in Turkish homes. This recipe has no onion; add one small finely chopped onion with the peppers if that is your preference.
Is menemen the same as shakshuka?
They share a tomato-and-egg combination, but this menemen folds the eggs into the sauce rather than leaving them whole on top.
Can I double the recipe?
Yes. Use a wider pan so the tomato sauce can reduce properly. Judge doneness by the sauce texture and the cooked eggs, rather than simply doubling the cooking time.
