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Menemen (Turkish Scrambled Eggs with Tomatoes)

Make a beloved Turkish breakfast — it's delicious! Menemen is a Turkish-style scramble and one of the most popular egg-and-tomato breakfasts in Turkey. It's rich and flavorful, and hearty enough to keep you going.

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Turkish fried eggs with tomatoes
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 27 % 4 g
Fats 47 % 7 g
Carbohydrates 27 % 4 g
95 kcal
GI: 100 / 0 / 0
  • If you're looking to shake up family breakfasts and you're tired of plain scrambled eggs, menemen is a great way to do it. You can leave the eggs whole or beat them first with a fork or whisk — but when you're cooking for several people, whole eggs make it easier to divide into portions. The three main ingredients are eggs, tomatoes, and bell pepper. They're simple, but they need to be good quality for the dish to shine: fresh eggs with bright yolks (homemade if you can), ripe, juicy, fragrant tomatoes (canned in their own juice work too), and sweet, juicy peppers. Menemen is really a spring-and-summer dish, when Turkish tomatoes are at their best. Onion and garlic are optional. So, prep everything and get started: peel the onion and cut it into small dice or halved/quartered rings; wash the peppers, cut out the stems and seeds, and cut them into small pieces; if the tomatoes are fresh, wash and chop them (cut canned ones into a few pieces); peel the garlic and finely chop it; wash, dry, and chop the green onion — two-thirds goes into the dish, one-third to garnish; and wash and dry the eggs. Set a cast-iron skillet over medium heat, add the olive oil, and heat it well. Add the onion and cook for a couple of minutes, until soft. Add the bell pepper and cook, stirring, until the vegetables are tender. Add the garlic, and 5–10 seconds later the tomatoes and green onion. Cook everything together over moderate heat for 20 minutes, stirring often, until the sauce thickens; season with salt along the way. Make wells in the sauce with a spoon and crack an egg into each. Cook over low heat for 8–10 minutes; for firmer yolks, cook longer, using a spoon to help the whites set. Sprinkle with ground black pepper. The dish is ready — finish with the reserved green onion and some fresh mint. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Garlic - 143  kcal/100g
  • Fresh mint - 49  kcal/100g
  • Dried mint - 285  kcal/100g
  • Mint - 49  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g

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