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4.0 from 12 votes

Turkish Menemen

Menemen is a hearty, healthy dish from Turkey. Creamy scrambled eggs flavoured with tomatoes, peppers and Aleppo pepper. It's an amazing combination of flavour and fragrance, perfect alongside buttery flatbreads any time of the day.

Prep Time
10 mins
Cook Time
10 mins
Total Time
18 mins
Servings: 4
Calories: 163 kcal
Course: Breakfast
Cuisine: Turkish

Ingredients

  • 1 tbsp olive oil
  • 1 shallot (finely diced) or 1/2 cup finely diced onion
  • 1 green bell pepper (finely diced)
  • salt & pepper
  • 1 tsp Aleppo pepper flakes
  • 2 tbsp tomato concentrate (paste)
  • 1 cup chopped fresh tomatoes
  • ½ cup tomato passata
  • 6 eggs beaten
  • 2 tbsp parsley (chopped)

Instructions

    Cup of Yum
  1. Heat the oil in a deep frying pan or skillet over a moderate heat until just hot.Add the shallot and bell pepper and fry for 3-4 minutes until softened slightly.
  2. Add some salt & pepper, the Aleppo pepper and tomato concentrate and stir briefly to combine.
  3. Add the fresh tomatoes and tomato passata and stir well. Let this gently simmer for 1-2 minutes.
  4. Pour in the eggs and begin to stir. Stir for 2-3 minutes until the eggs are starting to firm up but still a little undercooked and creamy. Remove from the heat. They'll continue to cook.
  5. If you're serving from the pan, scatter over the parsley and an extra sprinkling of Aleppo pepper. If you're plating in portions, sprinkle each portion with Aleppo pepper and parsley.
  6. Serve with some form of bread like flatbreads, pita breads or crusty sourdough.

Notes

  • Serve - Serving menemen right away will give the best results, but you can also serve it at room temperature. I like to serve it in the skillet I cooked it in, in the centre of the table surrounded by flatbreads.
  • Fridge - If you have any leftovers, they'll stay good for 2-3 days in the fridge - eat them cold or gently reheated in the microwave.
  • Freezer - Eggs don't freeze well, so I wouldn't recommend freezing.
  • Serve - Serving menemen right away will give the best results, but you can also serve it at room temperature. I like to serve it in the skillet I cooked it in, in the centre of the table surrounded by flatbreads.
  • Fridge - If you have any leftovers, they'll stay good for 2-3 days in the fridge - eat them cold or gently reheated in the microwave.
  • Freezer - Eggs don't freeze well, so I wouldn't recommend freezing.
  • You can mix in a few fresh or dried herbs to menemen. For fresh, mix in a little dill, oregano or mint at the end. For dried herbs, add a little oregano or thyme when cooking the onion and bell pepper.
  • Add a sprinkle of Peynir or Feta cheese over the cooked eggs.
  • Mix in some Turkish Suçuk after cooking the onion/bell pepper and fry for a while.
  • Fridge - any leftovers will be good for a couple of days in the fridge. Reheat gently in the microwave.
  • Freezer - I don't recommend freezing

Nutrition Information

Calories 163kcal (8%) Carbohydrates 9g (3%) Protein 10g (20%) Fat 10g (15%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.03g Cholesterol 246mg (82%) Sodium 179mg (7%) Potassium 491mg (14%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 1375IU (28%) Vitamin C 37mg (41%) Calcium 59mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 163

% Daily Value*

Calories 163kcal 8%
Carbohydrates 9g 3%
Protein 10g 20%
Fat 10g 15%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Trans Fat 0.03g 2%
Cholesterol 246mg 82%
Sodium 179mg 7%
Potassium 491mg 10%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 1375IU 28%
Vitamin C 37mg 41%
Calcium 59mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.