There’s something so comforting about a skillet of Menemen — the softly scrambled eggs mingling with tomatoes, peppers, and just the right kick of spice. Its the kind of savory breakfast that feels both luxurious and vibrant, perfect for a slow morning or a quick escape to a sunlit Turkish cafe. Follow this recipe so you can recreate the vibe in your equally perfect, sunlit kitchen.  

Serves 2 

Ingredients:

• 40 grams chopped onion
• 10 grams chopped garlic
• 160 grams chopped cherry tomatoes 
• 100 gram chopped red bell pepper
• 1/4 cup mutti tomato purée 
• Fresh parsley to garnish
• 2 large eggs
• 1/4 cup water 
• 2 – 3 tbs olive oil

Spices: 

• 1/4 tsp pul biber / aleppo pepper
• 1/4 tsp paprika powder
• 1/4 tsp cumin powder
• 1/4 tsp salt, or to taste
• 1/4 tsp chili flakes (if you like it spicy)

Instructions:

Saute the onion and garlic in 2 – 3 tablespoons of olive oil until the onion is transparent. Add tomatoes, bell pepper, spices and saute for another 6 – 8 minutes. At this point you can add the tomato puree, water and continue frying until a gravy forms and the oil starts to separate. Beat 2 – 3 eggs and add to the pan, cooking gently until the eggs are set (about a minute or two of gentle stirring).

Take them off the heat after 2 minutes of stirring as the egg will cook in the residual heat. Garnish with fresh parsley and serve with pita bread.

Notes:

I’ve used 2 large eggs. If you use 3 medium eggs, adjust the species accordingly. 

The key to a good menemen is to make sure not to overcook the eggs and cook the eggs on medium low heat. They should be pillow-ey soft when done.

You can replace cherry tomatoes with regular tomatoes. 

You can also add a bit of green bell pepper. 

The garlic is not traditional so you can skip it.

Use a high quality olive oil.