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Flavorful Turkish Menemen Recipe Easy Homemade Peppers and Tomatoes

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A traditional Turkish breakfast dish featuring gently cooked eggs with sautéed peppers and tomatoes, delivering a comforting and flavorful meal ready in under 20 minutes.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 finely chopped onion
  • 1 green bell pepper, sliced into thin strips
  • 3 cups peeled and chopped ripe tomatoes (about 700g)
  • 4 large fresh eggs
  • 2 garlic cloves, minced
  • 1 teaspoon salt, or to taste
  • Black pepper, to taste
  • 1/2 teaspoon red pepper flakes or Aleppo pepper
  • Fresh parsley, chopped (optional, for garnish)
  • Optional feta cheese, crumbled (for garnish)

Instructions

  1. Heat 2 tablespoons of olive oil over medium heat in a 10-inch non-stick skillet until shimmering but not smoking, about 2 minutes.
  2. Add the finely chopped onion and sliced green peppers. Cook for 5-7 minutes, stirring occasionally, until softened and slightly caramelized. Splash a little water if the pan gets too dry.
  3. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant, avoiding browning.
  4. Add 3 cups peeled and chopped tomatoes. Reduce heat to medium-low and simmer for about 10 minutes until tomatoes break down into a chunky sauce but not mushy. Stir occasionally.
  5. Season with 1 teaspoon salt, black pepper, and 1/2 teaspoon red pepper flakes or Aleppo pepper. Adjust seasoning to taste.
  6. In a small bowl, gently whisk 4 large eggs until combined but not frothy.
  7. Create a slight well in the tomato-pepper mixture and pour the eggs in. Let sit undisturbed for 30 seconds, then slowly stir with a spatula, folding eggs into the sauce. Keep heat low and cook until eggs are just set but still soft and creamy, about 2-3 minutes.
  8. Remove from heat. Sprinkle chopped fresh parsley and optional crumbled feta cheese on top. Serve immediately with crusty bread or warm pita.

Notes

Use firm, just-ripe tomatoes and peel them for best texture. Cook peppers and onions slowly to bring out sweetness. Keep eggs soft by cooking gently and not over-stirring. Add a splash of water or olive oil if mixture looks dry. For a baked variation, transfer mixture to an oven-safe dish, crack eggs on top, and bake at 350°F for 10-12 minutes.

Nutrition

Keywords: menemen, Turkish breakfast, eggs, peppers, tomatoes, easy recipe, quick breakfast, traditional Turkish dish

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