Easy Turkish Menemen (Scrambled Eggs with Tomatoes)
Turkish menemen is the ultimate low-effort one-pan breakfast. This dish combines soft scrambled eggs with tomatoes and peppers and onion (sometimes) for a juicy, flavorful, hearty breakfast that comes together in under 20 minutes! Serve up with bread for a wholesome start to your day!.
Wash and dry the tomatoes. If wanted, you can chop (and optionally peel) the tomatoes but I like adding them whole to the pan.
Finely chop the green pepper and onion (if using).
Meanwhile, heat the oil in a large skillet. Once hot, add the pepper and onion and sauté lightly for 3-4 minutes over medium-high heat.
Step 2: Add the tomatoes
Add the whole tomatoes, cover the pan with a lid, and reduce to medium-low heat to allow them to soften for several minutes (5-7).
Gently mash the tomatoes with a potato masher, fork, or the back of the spoon. Allow them to cook for 5 more minutes so that the mixture can reduce and thicken slightly. You can optionally remove the peel skins at this point if you'd prefer, too.
Step 3: Add the eggs
Crack the eggs into the pan and gently use a fork or spoon to scramble them into the mixture. Add a little salt and pepper if preferred.Alternatively, you can pre-scramble the eggs in a bowl before adding them to the pan.
If you're using cheese, then sprinkle that over the top now, then garnish with the parsley and chili powder and cover with a lid until the eggs are "just" barely set and the cheese has melted (3-4 minutes).Be careful not to overcook the eggs. They should be moist and fluffy rather than dry and crumbly. It's best to cook them until just slightly undercooked as they'll continue to cook in the hot sauce for several minutes before serving.
The Turkish scrambled eggs with tomatoes are ready to serve. I enjoy them particularly well with Turkish tea (çay) and some bread, like simit or pide.
How to Store?
Make ahead: you could make a double (or triple) batch of the tomato and onion sauce, then store it in an airtight container in the fridge for 2-3 days. Then, when you feel like Menemen, reheat the portion of sauce, add the egg, and finish!Alternatively, slice the ingredients the night before and store them ready to cook in the morning.Storing: this dish is best enjoyed fresh, so I highly recommend enjoying it immediately for the best flavor and texture. However, you can store leftovers in a container in the fridge for up to 2 days.Reheat: to reheat, you can gently heat on the stovetop or in the microwave – optionally with a splash of water if needed.
Notes
Use fresh, quality ingredients: there are only a few key flavors in this menemen recipe, which means every ingredient counts. Use the best tomatoes and green pepper you can find, avoiding mealy and tasteless tomatoes.
If tomatoes aren't in season: use the highest quality tinned tomatoes that you can find, like DOP San Marzano plum tomatoes. The flavor won't be the same, but they'll do in a pinch.
Don't forget the bread: it completes the meal, providing you with the perfect space to top with the Turkish eggs and use for mopping up all the leftover tomatoey sauce.
The egg to sauce ratio: feel free to reduce the eggs to just two or increase them to four based on the portion size and egg to sauce ratio that you'd prefer.
The tomato texture: a Turkish friend told me that it's traditional to hand-grate the tomatoes for this recipe. However, I haven't tried it that way. Feel free to do so, though, if preferred.
Separate the whites and yolks: for anyone who loves creamy egg yolks, I recommend separating the eggs. Add the whites to the pan and scramble into the tomato mixture, and cook for a minute. Then gently add the egg yolks over the top of the mixture and cover and cook until the egg whites are "just" set, and the yolks are only lightly cooked. That way, you can dip your bread directly into the yolks or scoop up the scrambled eggs with tomatoes and onion mixture.
Optional Add-ins and Variations:While most of the below additions are not traditional for a menemen recipe, they pair well with the Turkish scrambled eggs and taste delicious!
Butter: you can mix a tablespoon of butter into the tomato sauce before adding eggs for a creamier sauce.
Protein: feel free to add in the protein of your choice - sucuk (sausage), smoked salmon, etc.
Herbs/seasonings: feel free to ramp up the flavor with the addition of dried herbs and spices such as paprika, garlic powder, onion powder, mint, cumin, or thyme.
Pepper/Tomato puree: for extra depth of flavor in the tomato sauce, you could add 1-3 Tbsp of either tomato puree or pepper paste (Biber salcasi).
Vegetables: spinach, kale, thinly sliced mushrooms, zucchini, or olives could be added.
Fresh chilies: for extra heat, you could add some finely diced fresh chili (adjust the amount to personal taste).
Pesto: swirl a little green pesto over the top of the menemen when serving for extra flavor.
Yogurt: you could serve the eggs with a swirl of unsweetened natural yogurt.
Vegan: you could make a similar dish by using regular or firm tofu.
Check the blog post for more tips and serving suggestions!