Scrambled eggs with chopped tomatoes and green pepper in a small two-handled stainless steel pan on a weathered wooden table. — Photo: Engin_Akyurt · Pixabay Content License · Pixabay

Turkish · Breakfast · Lunch

Menemen

Name: Menemen
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Turkish
Ingredients: 2 tsp Olive oil; 1 small Onion, finely chopped; 2 medium Long green peppers (sivri or Anaheim), sliced; 3 medium Ripe tomatoes, grated or finely chopped; 4 large Eggs; 1/2 tsp Salt; 1/4 tsp Black pepper, ground; 1/2 tsp Aleppo pepper (pul biber) or mild chilli flakes; 2 tbsp Fresh parsley, chopped

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Soft, silky eggs folded through a sweet stew of ripe tomatoes and green peppers, finished with a pinch of Aleppo pepper. A cheerful Turkish breakfast that comes together in one pan.

Prep: 10 min
Cook: 15 min
Total: 25 min
Serves: 2

Easy
Vegetarian
Gluten Free
Dairy Free
Low Carb

12%

Per serving243kcal12% of a 2,000 kcal day

15gProtein

14gCarbs

15gFat

4gFiber

Calories come from: Carbs 23% · Fat 53% · Protein 24%

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Ingredients

For 2 servings

2 tsp9 gOlive oil
1 small70 gOnion, finely chopped
2 medium120 gLong green peppers (sivri or Anaheim), sliced
3 medium360 gRipe tomatoes, grated or finely chopped
4 large200 gEggs
1/2 tspSalt
1/4 tspBlack pepper, ground
1/2 tspAleppo pepper (pul biber) or mild chilli flakes
2 tbsp8 gFresh parsley, chopped (optional)

Steps

1
Heat the olive oil in a medium frying pan over medium heat.
2
Add the onion and cook for 3 minutes until softened.
3
Add the green peppers and cook for 3-4 minutes until tender.
4
Stir in the tomatoes, salt and black pepper.
5
Simmer for 5-6 minutes, stirring now and then, until most of the liquid has cooked off and the sauce is thick.
6
Crack the eggs into a bowl and beat lightly.
7
Pour the eggs into the pan and stir gently over low heat for 2-3 minutes until just set and soft, with no runny raw egg left.
8
Sprinkle with Aleppo pepper and parsley, if using, and serve straight from the pan.

Swaps, storage and make-ahead

Swaps

Use a well-drained 400 g can of chopped tomatoes when fresh tomatoes are not ripe and sweet.
Swap the long green peppers for a green bell pepper if you cannot find sivri or Anaheim peppers.
Crumble in a little feta just before serving for a richer, non-dairy-free version.
Replace the Aleppo pepper with a pinch of sweet paprika for a milder dish.

Storage

Menemen is best eaten fresh, as the eggs turn rubbery on reheating. If you have leftovers, refrigerate within 2 hours, eat within 1 to 2 days, reheat gently until steaming hot, and do not freeze.

Make ahead

Cook the onion, pepper and tomato sauce up to 3 days ahead and keep it covered in the fridge, then reheat it until bubbling and stir in the eggs just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: Eggs

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (382 g)	Per 100 g
Calories	243 kcal	64 kcal
Protein	15.2 g	4 g
Carbohydrates	14.2 g	3.7 g
of which sugars	8.1 g	2.1 g
Fiber	4 g	1 g
Fat	14.6 g	3.8 g
of which saturated	3.9 g	1 g
Sodium	736 mg	193 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.